leftover grilled or roasted eggplant slices (1/2-in./1-cm thick, lengthwise pieces)
shredded mozzarella cheese
Mix basil pesto and feta in small bowl. Place heaping tablespoons of mixture near "short edge" of each eggplant slice. Roll up to enclose filling; secure with toothpicks. Transfer to foil-lined baking sheet. Drizzle tomato onto rolls. Top with mozzarella.
Broil 2 to 3 min. or until golden and cheese is bubbly.
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