2 medium Eggplants
Salt & Oil

Filling:
6-8 oz goat cheese
½ lb Fontana, coarsely grated
½ cup Parmesan, finely grated
2 Tbsp to 1 cup olive oil
2 Tbsp chopped parsley
2 tsp oregano
2 small garlic cloves, chopped
½ cup chopped walnuts

Sauce:
1-29ounce can Italian tomatoes 2 tsp oregano or basil
2 Tbsp chopped parsley

Eggplant:
Slice diagonally, ¼" thick (or preferably less). Sprinkle with salt, allow to sweat ½ hour. Wipe dry; sauté until slightly brown on each side. Drain on paper towels.

Filling:
Combine ingredients. Salt and pepper (lemon) to taste. Spread on eggplant slices. Roll up and arrange in a shallow baking dish.
Sauce:

Sauce:
Drain tomatoes; chop coarsely. Add herbs and spread over eggplant.
Bake @ 350 degrees for 30 minutes. Serves 12 approx. 2 rolls each.