1. Heat broiler. Cut eggplant lengthwise into 12 equal slices. Season with salt and pepper.
2. Broil eggplant 4 inches from heat until golden, about 5 minutes each side. Sprinkle top side with Parmesan.
3. Layer each slice with red pepper, fontina, ricotta and basil. Roll up each slice jelly-roll fashion.
4. Broil until heated through and cheese is melted, about 4 minutes. Place each roll on 1 slice toast.