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Preparation:
Preparing the eggplants:
Cut the aubergines lengthways into slices about 0.5 cm thick.
Lightly salt the slices and let them rest for about 15 minutes to remove excess moisture.
Dab off the moisture with kitchen paper.
Fry eggplant:
Heat a grill pan or a normal pan and brush with a little olive oil.
Fry the eggplant slices until golden brown on both sides. Each side should cook for about 2-3 minutes.
Drain the fried eggplant slices on kitchen paper.
Prepare filling:
Mix ricotta, grated Parmesan, egg, minced garlic and fresh herbs in a bowl.
Season with salt and pepper.
Fill eggplant rolls:
Place a small amount of the ricotta mixture on the end of each eggplant slice.
Roll up the slices and place them seam side down in a baking dish.
Bake:
Spread the tomato sauce evenly over the eggplant rolls.
Top with mozzarella slices.
Put the baking dish in the oven preheated to 180°C and bake for about 20-25 minutes until the cheese is melted and lightly browned.
Serve:
Take the eggplant rolls out of the oven and let them cool briefly.
Garnish with fresh herbs and serve.
Tips:
For a vegan version, you can replace the ricotta and parmesan with plant-based alternatives and omit the egg.
You can vary the filling as you wish, for example with spinach and pine nuts for an extra nutty note.
The rolls are easy to prepare and can be stored in the fridge until you want to bake them.
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