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Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle lightly with salt and let sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden and tender, about 2–3 minutes per side. Set aside on paper towels to drain.
In a bowl, combine your chosen cheese with minced garlic, chopped parsley, and chili pepper for a little heat. Mix well.
Preheat your oven to 190°C (375°F).
Place a spoonful of the cheese mixture onto one end of each eggplant slice and roll it up tightly. Arrange the rolls seam-side down in a baking dish.
Sprinkle breadcrumbs evenly over the top of the rollatini and drizzle lightly with olive oil.
Bake for 20–25 minutes until the top is golden and the cheese is melted and bubbly.
Garnish with additional fresh parsley before serving.
Serving and storage tips:
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