• Preheat oven to 350ºF.
• Start by washing and peeling eggplants. Slice the eggplants lengthwise into even, thin slices (around 1/4 inch thickness). Season both sides of eggplant slices with a pinch of salt and black pepper. Lay them out on baking sheet covered in parchment paper and bake for 20-25 minutes, or until soft and golden in color. (Optional: The eggplant slices can also be grilled for that extra charred flavor.)

Pesto Sauce (makes about 1 - 1 1/2 cups)

• In a food processor, blend the walnuts and garlic for around 15 seconds. Add in the basil leaves, lemon juice, salt, and black pepper and blend until a paste is formed.
• Gradually pour in olive oil and blend until the pesto sauce is thick and well-blended. Add the parmesan cheese and blend for 1 minute.

Cherry Tomato Topping

• Cut the cherry tomatoes in half lengthwise and sauté over medium-high heat in the olive oil. Once the tomatoes begin to soften, add the dried oregano, garlic powder, salt, black pepper, and sugar. Allow the sauce to simmer over medium heat for 15 minutes.

To assemble the Eggplant Rolls:

• Spread a tablespoon of the pesto sauce on one side of the eggplant slice. Add 1 tbsp each of the grated parmesan and mozzarella cheese. Repeat this for all the eggplant slices. Starting from one end of the slices, tightly roll the slices into finger-shaped rolls.
• Tightly pack the eggplant rolls on a baking dish. Top with the cherry tomato mixture. Sprinkle some additional grated cheese on top and bake at 375ºF for 20-25 minutes, or until the cheese is melted to desired level.