PREPARATION:

Method:

1. Lay the eggplant slices in a single layer on a wire rack set above a clean baking sheet. Sprinkle both sides with salt and let stand for at least 1 hour to allow the juices to drain.
2. Preheat the broiler. Rinse the eggplant under cold water and pat dry. Brush both sides of the eggplant with 1 tablespoon of olive oil and broil until soft and light brown on one side, 6 to 8 minutes. Change the oven setting to bake and the temperature to 350 degrees F. Combine the breadcrumbs, minced garlic, balsamic vinegar, half of the tomatoes, mozzarella, pine nuts, basil, oregano, red pepper flakes and 1 teaspoon salt. Add the remaining tablespoon of olive oil and mix well. Add the remaining tomatoes to the bottom of a casserole dish and set aside.
3. Place 1 cooked eggplant slice on a clean cutting board. Place 1 1/2 tablespoons of the filling at one end of the slice. Roll the eggplant, starting at the stuffing end, and place the roll in a casserole or serving dish. Repeat the procedure with the remaining slices of eggplant and filling. Bake until heated through and the cheese has begun to melt, about 20 minutes. Serve warm or at room temperature.

   Editor's Note: Look for organic, locally-grown vegetables, or try growing your own, and go for organic cheese.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Vexing Vegetarian Episode of Emeril Green.