Eggplant Feta Roll-Ups

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 8


  1. 3 tbsp (45 mL) prepared basil pesto
  2. 1/2 cup (125 mL) finely crumbled feta cheese
  3. 8 leftover grilled or roasted eggplant slices (1/2-in./1-cm thick, lengthwise pieces)
  4. 1/2 cup (125 mL) tomato sauce
  5. 1/2 cup (125 mL) shredded mozzarella cheese
  6. 8 toothpicks


  1. 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.
  2. Broil 2 to 3 min. or until golden and cheese is bubbly. 

Tip: To roast eggplant slices, cut eggplant slices lengthwise into 1/2-in. (1-cm) thick slices. Brush with olive oil. Place on foil-lined baking sheet ; broil 3 to 4 min. per side or until very tender. If eggplant is undercooked it has a spongy texture.