Preheat oven to 400 degrees.
Cut eggplant into thick slices. Place slices in colander and sprinkle with salt and sugar. Let sit for 1 hour.
Heat 1 cup olive oil in deep frying pan. Fry eggplant slices and then place on plate with paper towel to absorb the oil.
In a deep frying pan, heat 1 cup olive oil and sauté ground beef and onions for 5 minutes. Add parsley and tomato paste; mix well. Add wine, salt, pepper, and thyme and cook for an additional 10 minutes.
Turn off heat and mix in bread crumbs, paprika and feta cheese.
Place a tablespoon of meat mixture on to each slice of eggplant and form into a roll. Place each roll in a Pyrex dish.
To make the sauce, heat olive oil in pot. Sauté garlic and pepper for 3 minutes. Add tomatoes, salt, pepper and sugar. Mix well. Cook for 10 minutes.
Add sauce to top of eggplant rolls. Cook at 400 degrees for 40 minutes.