Juicy Eggplant and Mozzarella Roulade

Slice the eggplant into rounds 4–5 mm thick.

Sprinkle the slices with salt and place them on a paper towel. Let rest for 5 minutes, then pat the surface dry to remove excess moisture.

Line a baking sheet with parchment paper and evenly scatter one-third of the grated cheese over it.

Arrange the sliced eggplant on top of the cheese, overlapping them to form a solid rectangular layer with no gaps. This will be the base for our roulade.

Top the vegetables with the remaining cheese.

Bake for 25–30 minutes in a preheated oven at 180 °C until the cheese is melted and golden at the edges.

Remove the base from the oven and let it cool slightly. Then transfer it to a convenient surface, such as a cutting board or another baking sheet.

Evenly spread pesto sauce over the surface of the eggplant base.

Slice the mozzarella and tomato into 4–5 mm rounds. Arrange them over the pesto, leaving a 3–4 cm border around the edges so the filling doesn't spill out when rolling.

Add the arugula, basil leaves, and black pepper.

Drizzle the filling with a small amount of balsamic glaze.

Carefully roll the base into a tight log, starting from the short side of the rectangle. As you roll, gently press to keep it compact and prevent the filling from escaping.