Skinny Stuffed Eggplant Rolls

I love eggplant but it is so hard to get it cooked in a restaurant any other way besides fried. If you are thinking that you have seen this recipe before, it is because I made it with zucchini. Click here to see that recipe.
Picking an eggplant, if you have never cooked one at home before, might feel a little daunting but here is what you are looking for:
– Smooth, shiny skin
– Heavy for its size
To test for ripeness, gently press a finger against the skin. If it leaves an imprint, it is ripe. Smaller eggplants tend to be sweeter & have fewer seeds. Eggplants are in season all year but peak in August and September.
Eggplants can be stored in the fridge for up to 4 days but I would try to use it the same day you purchase it. If it has to go into the fridge, wrap it in a paper towel and refrigerate in a perforated plastic bag in the crisper. They bruise easily so handle them with care.
To reduce bitterness, sprinkle cut eggplant liberally with salt and let sit for an hour in a colander over a plate. Rinse, drain, and pat dry with a paper towel.
Tip: Use a mandolin or veggie slicer guard on your slicer for even, thin slices. You can make this the day before, and put in the refrigerator overnight until it is ready to bake. If you want to freeze the leftovers (seriously doubt there will be any) pop it in the oven covered with foil and bake at 350F until heated through.