STUFFED EGGPLANT BUNDLES --- Larry " I've never eaten this" Tebay
1 firm eggplant ( about 1 1/4 pounds) , about 8 inches long
About 3 tablespoons extra-virgin olive oil
Fine sea salt to taste
1/4 cup minced fresh mint or basil
2/3 cup chopped Dried Tomatoes in Olive Oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper to taste

1. Preheat a charcoal or gas grill or the broiler. Trim off the ends of
the eggplant, and stand the eggplant on end. With a sharp knife,
cut lengthwise inti 1/4-inch-thick slices. About 10 or 12 slices.

2. Grill or broil the eggplant slices until golden brown on both
sides, about 4 minutes on each side. Remove to a dish and let cool.

3. Preheat the oven to 350 F. Lightly grease a baking dish. Lay the
eggplant slices on a work surface and brush each slice with 1/2
teaspoon olive oil. Sprinkle with a little sea salt. Sprinkle the
mint or basil, tomatoes, and cheese evenly over the slices.
Starting from a narrow end, roll each slice up like a jelly roll, and place
the bundles seam side down in the baking dish. Drizzle a little olive
oil over the top, and sprinkle with pepper.

4. Cover the dish with foil. Bake for about 20 minutes, or until
the rolls are heated through. Serve immediately.