Heat a pan to medium hot (no oil), while heating slice the eggplant lengthwise into 1/2 cm thick slices. Lay the slices in the pan and watch so they don't scorch, but do brown a little and become tender. You may peel or not peel the eggplant depending on your personal preference. Definitely peel the end pieces that get the bulk of the peel though!
Quarter the romas and add skin side down until the skin is scorched and the tomato is heated through, but not fully cooked, remove and dice.
Add 2 tbs olive oil, 1 pressed garlic clove and salt (to taste) to the breadcrumbs and allow to soak inches.
While the eggplant is cooking make the sauce.
Add the small minced onion to the diced tomatoes to , 1 tbs olive oil, 1 pressed garlic clove, salt and ground red pepper.
When all the eggplant slices are tender, place approx 1.5 tsp of the breadcrumb mixture onto the thickest end and roll up. Place in a casserole dish and continue until all are rolled. Pour tomato sauce over and broil for 5-7 minutes, watching to make sure not to burn. You can also add some diced mozzarella to the breadcrumb mixture if you want a cheesy kick, but I liked it just as well without it. Serves 4 at 3 rollups per person. Obviously your yield may differ depending on the size of you eggplant.