Mediterranean Baked Eggplant Rolls | Stuffed with Ricotta

Preheat the oven to 200 °C. Wash the eggplants, cut off their ends, and slice them lengthwise into slices about half a centimeter thick.

Place the eggplant slices on a baking sheet lined with baking paper, brush them lightly with olive oil (approx. 15 ml), and sprinkle with a little salt and pepper. Bake them in the oven for 15 minutes until they soften and become easy to roll, then let them cool slightly.

In a small bowl, mix the ricotta with half of the grated Parmesan (20 g), one clove of crushed garlic, half of the finely chopped fresh basil, and a pinch of salt and pepper.