These stuffed eggplant rolls are first grilled to perfection then stuffed with arugula, bacon, goat cheese, and pine nuts for a little crunch! Enjoy with a balsamic glaze for the perfect weeknight meal or summer dish.
Slice eggplant lengthwise into 1/4 to 1/2 inch slices. Lay slices of eggplant out on cooling rack and sprinkle with coarse salt on both sides. Let sit for 45 minutes to an hour to pull bitterness out of eggplant.
Pour 1 cup of balsamic vinegar in small pot and cook over medium heat until it begins to bubble. Reduce heat and simmer until it reduces by about half. Remove from heat and let sauce cool.
Slice bacon into small pieces and cook until crispy.
While bacon is cooking, season arugula with a splash of olive oil, balsamic vinegar, and a pinch of salt. Toss lightly to coat.
Heat grill or grill pan to high. Brush eggplant with olive oil and place on hot grill. Grill eggplant on one side for 3-4 minutes then flip and cook on the other side for 3-4 minutes or until it is golden brown and has well developed grill marks.
Top the grilled eggplant with crumbled goat cheese, spread the goat cheese on top of the goat cheese then top with pine nuts, bacon, and arugula.
Roll the eggplants, starting on the smaller skinny end of the eggplant slice.
Top with balsamic drizzle and additional toppings as desired.