1.Heat a grill pan over high heat.
2.Thinly slice the eggplant, a minimum of 18 slices. Season with salt.
3.Grill the eggplant for 2 to 3 minutes on each side or just until cooked through.
4.Combine the cheeses, black pepper, garlic powder and sun-dried tomatoes.
5.Top each slice of cooked eggplant with a dollop of cheese, arugula and basil.
6.Roll each slice into a cylinder. Serve.