Stuffed Roasted Eggplant Rolls (Greece)

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I rate this as good but it has potential to be great with some changes. First off, I don't think the recipe proportions worked at all. Only saving 4 of the biggest slices to roll the filling up in left me with at least 3 cups of filling leftover and only 4 little roll ups! I think this would work better with 2 eggplants. Save the largest slices and chop up the rest for the stuffing. Either that or cut the filling recipe in 1/2 or even in 1/3. I am going to have to buy another eggplant to use the rest of this stuffing or I might try it in some ravioli. Also, I felt that there was way too much breadcrumbs. I would cut it down to 1/2 C. It was very dry but I didn't want to add too much oil because I was afraid it would get very gloppy. The flavor is very good though and the concept is exactly what I wanted if it had worked with just one eggplant.