Rolled eggplant with goat cheese and pesto

ingredients:
3 farms medium eggplants
1 fresh goat cheese
1 small jar of pesto
some toasted pine nuts (optional)
salt
frying oil
method:
Peel the eggplant, cut into slices not too thin in length.
Fry, drain the As in paper towels (although pressing with a spoon to remove as much oil without tearing) and salt.

Mix thoroughly the goat with pesto (all pot or a little less, it should taste) with the help of a fork (you should get a light green paste).
Ask some stuffing goat with a slice of eggplant, a few pine nuts and roll edge. Place rolls on a plate
If possible, let stand a few hours or more a night, so that the rolled end to drain
http://www.odelices.com/recette/roules-d-aubergine-au-chevre-et-au-pesto-r697/