A typical Italian rollatini or rolatini has ricotta, parmesan and other cheeses and sometimes the eggplants are dipped in egg before pan frying. I cut out the dairy and eggs in this recipe to keep this rollatini vegan. Not using cheese also lightens this dish up considerably. Instead of the cheese, I stuffed the rollatini with a delicious toasted pine nut couscous that Near East sent me to sample.
Take 2 medium eggplants. Cut off the stem end. Slice the eggplant lengthwise into 1/4th inch thick pieces. Discard the two end slices which have too much skin. Sprinkle salt and pepper on the slices