Stuffed Eggplant Rolls
Rinse and pat dry eggplants, cut lengthwise into 12 approximately 1 cm (approximately 1/2 inch) thick slices. Line baking sheet with parchment paper and brush with 1 tablespoon olive oil. Arrange eggplant slices on baking sheet, Brush with remaining oil and lightly season with salt. Bake in preheated oven at 200°C (approximately 400°F) for 10 minutes. Turn slices over and bake for 10 more minutes.
Rinse and quarter tomatoes, remove seeds and cut into small cubes. Rinse and dry scallions, cut into thin rings. Peel and chop garlic. Toast bread and crumble finely. Combine herbs, garlic, breadcrumbs, Parmesan and lemon juice, puree and combine with tomatoes and scallions, season with salt and pepper.
Spread filling on eggplant slices, roll up and secure with small wooden skewers. Arrange on plates and serve.