SERVES 6
Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper, and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2-3 minutes on each side, or until cooked through. Combine the cheeses, black pepper, and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese, some arugula, and basil, then roll up. The eggplant roll-ups should have a few green leaves sticking out both ends.