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1. Preheat grill to medium.
2. Place eggplant slices in colander, sprinkle with salt. Let the eggplant sit for 20 minutes to drain off excess water.
3. Drain, rinse and pat dry.
4. Sprinkle eggplant with pepper, fresh parsley, fresh basil, minced garlic and red wine vinegar.
5. Grill eggplant until crisp tender, but not blackened.
6. Remove from grill to plate.
7. In small bowl, stir sun-dried tomatoes into goat cheese.
8. Spread tomato mixture on eggplant slices.
9. Roll eggplant slices end to end and secure with toothpicks if necessary.
10. Arrange eggplant on serving platter.
11. Garnish with parsley.
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