NY Times  

 Ingredients

•  3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
• ¾ cup olive oil, or as needed
• 8 ounces feta cheese, crumbled
• ½ cup pine nuts
• ⅓ cup raisins, soaked in hot water for 10 minutes until plump, then drained
• ¼ cup extra virgin olive oil, more for drizzling
• 2 tablespoons bread crumbs
• 1 garlic clove, peeled and minced
• Finely grated zest of 1 lemon
• 1 ½ teaspoons dried mint
• 2 tablespoons chopped Italian parsley leaves
• 1 large egg, beaten
• Salt and freshly ground black pepper
• 2 ½ cups drained canned crushed tomatoes
• 1 large ball fresh mozzarella in 1/4-inch slices

Preparation

• Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
• In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
• Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
• Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
• Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.