1    Sm eggplant;in 1/4" slices
Coarse salt
Pepper
1 tb Chopped fresh basil
1 tb Chopped fresh parsley
1    Clove garlic; minced
Red wine vinegar
1 ts Mashed sun-dried tomato
1 c  Fresh Montrachet
Chopped parsley

Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release moisture,
about 20 minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on
both sides with pepper, basil, parsley and garlic. Grill over medium coals
until wilted but not overcooked, sprinkling with vinegar while cooking.
Remove from grill. Blend sun-dried tomato into goat cheese. Spread some on
each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving
tray or platter. Garnish with chopped parsley.