Last weekend I roasted and froze 2 bushell of eggplants. 2 bushells less 2 eggplants wich I saved for "rolls". Trimmed and sliced the eggplant lengthwise, about 2-3mm thick. Sprinkled with salt and pepper and left to soften up a bit. Then oiled (olive) and grilled , not to cook, just to soften enough to roll. First set: filled with bocconcini balls and oregano Second set filled with ricotta, garlic and roasted pine nuts Leave the gun, take the cannoli After 15-20min in the oven Very tasty. Thank you for looking.