I adapted this recipe from one I saw on the web.
Cut eggplant/aubergine lengthways into 1 cm (1/2 inch) slices
Saute in a lightly oiled pan until soft.
Put aside to cool.
Make the filling:
- Feta cheese, some grated tasty, and parmesan.
- A handful of sultanas soaked in some boiling water for ten minutes.
- A handful of toasted pine nuts.
- Some chopped mint and chives.
- Two egg yolks.
Mix ingredients well.
In an oven-proof dish pour some pasta sauce (I used some cooked tomatoes)
Place a heaped teaspoonful of filling onto eggplant slice and roll.
Place join side down in dish.
Repeat until all slices used.
Pour more sauce over the top.
Sprinkle with cheese.
Bake in a moderate oven until bubbling and golden.
I think the original recipe used ricotta, slivered almonds and currants.
I reckon olives would go well too
and next time I think I will put bread crumbs on the top,
with cheese on top of that.