Directions

1. Using a 7-5/8" Petite Chef knife, slice eggplants into 1/4 inch disks and add salt and pepper.
2. Dip each disk in cornstarch or flour and sauté in olive oil.
3. Allow eggplant to cool, then roll each up like a cigar and secure with toothpicks. Place in a plastic container and pour on a little Italian dressing to marinate.