4 eggplant, sliced lengthwise into 1/4-inch thick strips
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, smashed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup marinara sauce
1 cup grated mozzarella cheese
Place the eggplant slices in a baking dish. Whisk together the olive oil, vinegar, garlic, crushed red pepper flakes, and salt, and pour the marinade over the eggplant slices. Marinate for 20 minutes.
Preheat the grill, and grill each of the eggplant slices until char marks form on both sides, about 5 minutes per side.
Heat the marinara sauce in a saucepan.
Assemble the roll-ups: spread about a tablespoon of sauce over each eggplant slice, sprinkle with about a tablespoon of cheese, and roll. Serve immediately or heat for a few minutes in the oven before serving.