I had just enough sauce left over from Pizzafest '08 to make eggplant rollatini, which I convinced myself was healthy. It was not, but WOW, it was good.
I got to use my mandoline slicer for the first time, and it speedily produced perfect eggplant slices for this dish. In fact, this meal was very easy to make, even though it looks like a lot of work. I combined ideas from a few recipes to make these little tasty rolls, and the only thing I would change next time is a slightly longer cooking time to soften the eggplant even more.
The rollatinis in progress: