Eggplant Rollatini

Cut the eggplant into thin slices lengthwise

Cut the tomato into rounds

In a bowl, combine the eggplant, tomato, and season with salt, oregano, and olive oil

With the eggplant slices, line two oval molds, leaving some of the eggplant outside

Fill the molds by alternating layers of tomato, Canadian bacon, and mozzarella cheese

Repeat the layers until the molds are full

With the remaining eggplant, close the molds and place them in a baking dish

Bake in a preheated oven at 200°C for 20 minutes

Unmold and serve immediately.