Preheat oven to 350F. Grease a 9x13 casserole dish.
Cut both ends off the eggplant and slice lengthwise into 5 or so slices. Lay sliced on a wire cooling rack over a large baking tray.
Sprinkle both sides of slices with salt. Allow to sweat out liquid for about 30 minutes. When sweated, mop up the liquid with a paper towel and set back on the rack.
Meanwhile, place all filling ingredients into a bowl and mix well. When ready to roll, place 2-3 tablespoons of filling at the narrow end of the eggplant slices. Roll tightly and place, seam side down, in a greased casserole dish. Sprinkle extra feta over tops of roulades.
Bake at 350 F for approximately 30 minutes, or until cheese is beginning to brown and roulades are heated all the way through. Remove from oven and drizzle balsamic glaze over each roulade. Sprinkle toasted pine nuts on top.