Preparation

• Grill the eggplants.
  For the detailed step-by-step procedure you can read the complete recipe by clicking the following link:
  – Grilled eggplants with salt and rest;
  – Quick grilled eggplants without resting.
  If you are short on time you can buy ready-grilled eggplants in the deli section of the supermarket and proceed with the preparation.
  It’s not a sin.
  The only caution: make sure they are not soaked in oil.

• Drain the ricotta and blend it with a pinch of salt and a pinch of pepper.
  You can further season it with the addition of herbs: basil, marjoram, or oregano.

  Transfer the ricotta cream to a piping bag.

  If you’re in a hurry and don’t want to dirty the blender, work the ricotta with a fork: you will get a less velvety but equally tasty cream.

• Lay the eggplant slices on a work surface or cutting board.
  Distribute a chunk or tablespoon of ricotta on each eggplant slice.
  Gently roll the eggplant and ricotta to form the rolls.

• Prepare a baking dish.
  Spread a thin layer of sauce on the bottom of the dish.

  Transfer the rolls to the dish.
  Cover them with a thin layer of sauce.
  Finish with a sprinkle of grated cheese and grind a little more pepper.
  Add basil leaves.

  Plate.

  Your light eggplant and ricotta rolls are ready.

  Enjoy your meal!