THE EGGPLANTS
Wash eggplants, remove stalks and slice horizontally with the skin on, about ½ inch thick. Remove excess skin from first and last slice of each eggplant. Place eggplants in a colander, salt lightly and set aside for 20 minutes. Rinse the sliced eggplant and drain for a few minutes. Gently pat dry with a clean dish towel or paper towels. Brush both sides with oil and grill the eggplant slices until tender, about 3 minutes on each side. If a grill is not available, use your oven set to 400 degrees, cooking it for 5 minutes on each side or until tender.

THE MAKING
Place grilled eggplants in a pan or large dish and place a slice of cheese on each piece. Add one fillet of anchovy broken into pieces, a few capers, a few pine nuts, some parsley and a sprinkle of pepper. Fold and roll up each slice, starting at the narrow side of the slice. Secure with a wooden toothpick and set aside.

THE SERVING
When ready to serve, grill the eggplant rollatini for a few minutes until hot and tender, 3 to 4 minutes. If a grill is not available, place rollatini in an oiled pan 11” x 7”, drizzle with oil and bake in a hot oven at 400 degrees for about 5 minutes. Place cooked eggplant in a serving dish, drizzle with olive oil and serve immediately.