Mix basil pesto and feta in small bowl. Place heaping tablespoons of mixture near "short edge" of each eggplant slice. Roll up to enclose filling; secure with toothpicks. Transfer to foil-lined baking sheet. Drizzle tomato onto rolls. Top with mozzarella.
Broil 2 to 3 min. or until golden and cheese is bubbly.
To roast eggplant slices, cut eggplant slices lengthwise into 1/2-in. (1-cm) thick slices. Brush with olive oil. Place on foil-lined baking sheet ; broil 3 to 4 min. per side or until very tender. If eggplant is undercooked it has a spongy texture.