Skinny Mini Eggplant Rolatini

 
Ok so if you are familiar with Eggplant Rollatini we all know it doesn't look like the picture above.  It's filled with Ricotta, breaded and fried to ooey gooey goodness.  Well I have a dress to fit into come Friday, so this is my skinny mini version:


1 eggplant peeled
1 roasted red pepper, chopped
1/2 can of artichoke hearts, chopped
4 tablespoons pecorino romano cheese
1 bunch of fresh basil leaves


Pre-heat oven to 350


Cut the Eggplant once on each side so it stands straight up.  Cut lengthwise about half an inch.  Repeat until you have cut the entire eggplant.  Lay flat on a baking sheet.  Sprinkle sea salt on each slide, both sides.  Let stand 15 minutes.  This will allow the salt to remove excess moisture and any bitterness from the eggplant.   Rinse, pat dry with a paper towel and return to the baking sheet.  Brush with extra virgin olive oil and bake for 12 minutes.  Let cool.  In the meantime take the red pepper, artichoke, basil and cheese and mix well. Pour a layer of the mixture over each eggplant slice.  Carefully roll up and place seam side down.  Serve with gravy.