Eggplant Cannelloni - the sauce is delicious! I used grapeseed oil instead of olive. Also, instead of making rolls, I stuffed eggplant halves with the meat sauce (bison is great - ground turkey not as good). I cut an eggplant in half, scooped out the center to make a thin bowl (and sliced the center into pieces to roast separately), and roasted the halves for 20 minutes. Then, I added the meat sauces and baked at 400 degrees for 10-15 additional minutes.