From Chef Jody Adams - reprinted with permission

Makes 8 rolls 

1 large globe eggplant—1 ½  pounds, sides trimmed, peeled and then cut lengthwise into 8 slices

Kosher salt and freshly ground black pepper

¼ cup extra virgin olive oil

¼ pound angel hair pasta

2 ½ cups thick tomato sauce

2 ounces grated caciocavallo or pecorino cheese

¼ cup chopped fresh basil

4 ounces mozzarella cheese

1/3 cup  pesto 

1.      Preheat a grill to 350°F. 

2.      Season the eggplant with salt and pepper.  Brush with 2 tablespoons olive oil.  Place the eggplant on the grill and Sear on each side about 3 to 4 minutes.  The eggplant should have a grill mark, but should not be completely cooked through.  Lay out on a rack to cool.

3.      Bring a large pot of salted water to a boil. 

4.      Meanwhile, put the pasta sauce in a small pan and heat over medium-low flame.

5.      Add the pasta to the boiling water and cook 1 ½ minutes.  Scoop out the pasta and add to the tomato sauce with the caciocavallo cheese.  Simmer 1 minute. 

6.      Lay the eggplant slices out on the counter.  Make 8 bundles of cooked pasta and set at the base of each slice. Put a piece of mozzarella on top of the pasta .  Roll up the slices and transfer to a small baking pan.

7.      Drizzle the remaining tomato sauce and olive oil over the eggplant slices.  Cover with a piece of parchment.

8.      Bake 10 minutes, or until the cheese begins to melt, the pasta is hot and the eggplant is tender.  

9.      To serve, top with a spoonful of pesto.