Awsome Eggplant rolls

MAKES 4 SERVINGS

• 1 large eggplant, 11⁄ 2 to 2 pounds
• Salt
• 2⁄3 to 1 cup extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1 garlic clove, minced
• 11⁄ 2 pounds fresh plum tomatoes, grated or pulverized in a food pro-cessor (don’t peel or seed them beforehand), or 2 cups canned chopped plum tomatoes
• 2 bay leaves
• 1 scant teaspoon sugar
• 1 cinnamon stick
• 2 allspice berries
• Freshly ground black pepper to taste
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh
• oregano or 1 teaspoon dried Greek oregano
• 1⁄ 2 cup crumbled or mashed goat’s milk cheese or Greek feta
• 1 ⁄2 cup grated ricotta salata or Greek manouri
• 1 ⁄2 cup grated Parmesan cheese
• Trim the stem and blossom end off the eggplant and cut lengthwise into sixteen 1 ⁄4-inch slices. 

Salt in layers in a colander and place a plate and
then a weight, such as a heavy can, over the plate.
Let stand for 30 to 40 minutes.
Remove and pat dry, but do not rinse.
While the eggplants are draining, heat the grill to medium.
Heat 3 tablespoons olive oil over medium heat in a medium saucepan or large, deep skillet.
Sauté the onion for 6 to 7 minutes, stirring, until soft, then add the garlic.
Stir for a minute or so, then pour in the tomatoes.
Bring to a boil, add the bay leaves, sugar, cinnamon stick, allspice, and salt and pepper.
Reduce the heat and simmer, partially covered, until the sauce is thick, about 25 minutes.

Stir in the vinegar, simmer for another 2 to 3 minutes, and add the oregano.
Cook for another minute.

Remove the spices and set the sauce aside.

Brush the eggplant slices generously with some of the remaining olive oil and grill over the hottest part of the grill, turning once and brushing again with oil, until the eggplant slices are tender but still firm and lined with grill marks.
Remove and set aside to cool.
In a small bowl, combine the three cheeses and some pepper and mash with a fork.
Lay the grilled eggplant strips vertically in front of you on a work surface or platter and place a heaping tablespoon of the cheese mixture on the bottom center of each.
Roll up the eggplant slice to form a small cheese-filled cylinder and place seam side down on a clean plat-ter.
Repeat with the remaining cheese and the eggplant slices.
Spoon the sauce over the eggplant rolls and serve.