Preparation

• Grill the eggplants.
  For detailed step-by-step instructions you can read the full recipe by clicking the following link:
  – Grilled Eggplants with Salt and Rest;
  – Quick Grilled Eggplants without Rest.
  If you’re short on time you can buy ready-made grilled eggplants at the supermarket’s deli section and proceed with the preparation.
  It’s not a sin.
  The only thing to note: 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 flavor it by adding 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 small block or a tablespoon of ricotta on each eggplant slice.
  Roll the eggplant and ricotta gently 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 baking dish.
  Cover them with a thin layer of sauce.
  Finish with a sprinkle of grated cheese and grind a bit more pepper.
  Add basil leaves.

  Serve.

  Your light eggplant and ricotta rolls are ready.

  Enjoy your meal!