Categories: Vegetables 
      Yield: 12 servings 
  
      1    Sm eggplant;in 1/4" slices 
           Coarse salt 
           Pepper 
      1 T  Chopped fresh basil 
      1 T  Chopped fresh parsley 
      1    Clove garlic; minced 
           Red wine vinegar 
      1 t  Mashed sun-dried tomato 
      1 c  Fresh Montrachet 
           Chopped parsley 
  
  Prepare medium charcoal grill. Place eggplant slices on large tray or 
  baking sheet and sprinkle with coarse salt. Let stand to release moisture, 
  about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on 
  both sides with pepper, basil, parsley and garlic. Grill over medium coals 
  until wilted but not overcooked, sprinkling with vinegar while cooking. 
  Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on 
  each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving 
  tray or platter. Garnish with chopped parsley.