These taste fine cold, so they're good for leftovers, as well.
Sprinkle each slice of eggplant with salt and let sit for 30 minutes. Brush moisture and salt off. Brush olive oil on each side of each slice. Place on a baking sheet and bake in preheated
oven 350 degrees for 20 minutes.
In bowl, stir cheese and herbs together. Spread each slice with the filling, roll up, and tiw with string or secure with toothpick.
Pour tomato sauce over rolls and bake at 350 degrees for 30 minutes or until heated all the way through.