About 1 pound eggplant
1 1/4 teaspoons salt
3 tablespoons olive oil
1/2 teaspoon pepper
7 dry-packed sun-dried tomatoes
2 tablespoons golden raisins, chopped
2 cups fresh bread crumbs
1/4 cup pine nuts, toasted
2 tablespoons grated Romano cheese
1 egg
10 basil leaves

Preparation Instructions:

Cut eggplant lengthwise into ten 1/4 inch thick slices; layer in colander, sprinkling with 1 teaspoon of the salt. Let stand for 30 minutes. Rinse, drain and pat dry; arrange on greased baking sheet. Brush with 2 tablespoons of the oil; sprinkle with half of the pepper. Broil, turning once, until golden, about 10 minutes.

Meanwhile, in bowl, pour boiling water over tomatoes and raisins; let stand for 15 minutes. Drain and chop tomatoes finely. In bowl, combine tomatoes, raisins, bread crumbs, pine nuts and cheese. Whisk together egg and remaining oil, salt and pepper; stir into bread crumb mixture until moistened.

Divide bread crumb mixture among eggplant slices, placing about 1 inch from 1 end. Top mixture with basil leaf. Starting at filled end, roll up, jelly roll style; place, seam side down, in greased 8 inch square glass baking dish. Cover with foil; bake in 350 degree oven until hot in center, about 20 minutes. Makes 10 pieces.

Per piece: about116 calories; 4 g protein; 8 g fat; 10 g carbohydrates; 2 g fibre; 23 mg cholesterol; 163 mg sodium.