Cut the two ends off the eggplant and slice lengthwise into 1/4 inch slices (I used OXO's mandoline slicer). Salt the slices to help remove excess moisture and any bitterness from the eggplants and place in a colander. Set aside for about 15 minutes.

In a medium pan over medium heat, heat 5 tablespoons of oil. Add the onion, garlic, celery and cook for about 3 minutes or until the onion begins to turn translucent. Add the tomatoes and parsley and continue to cook for 5 minutes. Season to taste with salt and pepper.

Rinse the salt off the eggplant with cold water and pat dry with paper towels. Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. Make sure it's hot before beginning. Using a pastry brush, lightly brush both sides of each slice of eggplant with the olive oil and sprinkle with salt and pepper. Grill on both sides until you have nice grill marks and the eggplant is pliable, about 2-3 minutes on each side.

Preheat oven to 375 F. Spray a 11 x 7-inch baking dish with nonstick spray. Spread an even layer of the vegetable filling onto the eggplant slices leaving a little space around the edges (1 heaping tablespoon of the filling on each slice). Starting at the short end, roll up slices and place seam side down in a baking dish. Top with remaining vegetable mixture and bake uncovered for 15 minutes, until lightly browned. Remove from oven and let it rest for a few minutes. Enjoy!