Preheat oven at 350 F (180 C)
Start making the sauce. In a food processor add the onion and garlic and mix. Or alternatively you can grate the onion and crush the garlic and mix well.
Heat over medium heat 2 tbsp of olive oil in a small pot and sauté the onion-garlic mixture for 1-2 minutes. Add the crushed tomatoes, a pinch of sugar, the salt and mix. Let it simmer for 20 minutes. Remove from heat and add 1 tbsp fresh parsley and 1 tbsp fresh mint and mix. Set aside
Slice the eggplant lengthwise about ¼ inch (½ cm) thick
Place on a pan in one layer, slightly salt them and let them sit for 20 minutes.
Once 20 minutes have passed pat dry with paper towel and brush with olive oil. Place in the oven and heat for about 15-20 minutes.
Remove and let cool enough so that you can handle them.
Spread a thin layer of tomato sauce on the bottom of your baking dish.
Prepare the rolls, place a piece of feta on one end of eggplant and roll carefully, place on the baking dish. Repeat with the rest of the eggplant.
Pour over the eggplant ¼ cup of olive oil, then spoon over the rest of the sauce.
Bake for 25-30 minutes, remove and let it cool for 20 minutes.
Sprinkle mint and parsley before serving.