Eggplant Involtini

1 large   Eggplant
1 tbsp 15 ml   Olive Oil
0.5 cup 125 ml   Feta Cheese
2 tbsp 30 ml   Parmesan Cheese
0.25 cup 60 ml   Pine Nuts
0.5 cup 125 ml   Flat leaf Parsley
2 tbsp 30 ml   Breadcrumbs
3 tbsp 45 ml   Tomato Puree
2 cloves   Garlic
  Salt and Pepper
1. Preaheat oven to 350*F. Wash and cut eggplant widthwise into thin slices (around half a centimeter thick). Spread eggplant slices out on baking sheet and drizzle with olive oil. Bake for about 15 minutes, or until they are soft. Remove from the oven and set aside to allow to cool.

2. Meanwhile, mix feta, parmesan, pine nuts, breadcrumbs and tomato puree together in a mixing bowl. Rinse parsley and roughly chop into finer pieces. Mince garlic, and add with the parsley to the filling mixture. Dash with salt and pepper and thoroughly stir together.

3. Once eggplant pieces have cooled, spread out on a clean work surface. Spoon a teaspoon or so of the filling into the edge of each eggplant slice. Roll the eggplant over itself and fix it closed with a toothpick. Continue until all the filling and eggplant is used up.

4. Place eggplant roll-ups onto a baking sheet and bake for 15 minutes in a 350*F oven, to allow the filling to heat up and the cheese to melt.

A hearty vegetarian appetizer.