Roasted Eggplant Rolls with Ricotta
Eggplant sliced 1/4-1/2"
Olive oil, slightly heated with crushed garlic
Salt and pepper to taste
1 cup ricotta cheese
Pecorino or parmesan cheese, grated
Basil or oregano, chopped
Brush slices of eggplant and roast at 400 degrees. Flip with spatula after 8-10 minutes, when they begin to caramelize. Cook another 5-8 minutes, remove when cooked but still firm. Cool slightly.
Mix 1 cup ricotta with grated pecorino or parmesan cheese, chopped basil or oregano, salt and pepper. Spread slices of eggplant lightly with mixture, roll up and set in oven proof dish. When they all are rolled, top with tomato sauce and heat through. Serve with grated cheese.