Baked eggplant rolls with ricotta and mozzarella

Ingredients

for 3 servings

• Thinly sliced eggplants350 g (12.3 oz)
• Ricotta200 g (7.1 oz)
• Mozzarella150 g (5.3 oz)
• Grated parmesan50 g (1.8 oz)
• Olive oil30 g (1.1 oz)
• Fresh herbs5 g

Directions

1. Preheat the oven to 200 °C (392 °F). Brush the eggplant slices with olive oil on both sides and season with salt.
2. Lay them on a tray and grill in the oven at 200 °C (392 °F) for 10 minutes, until soft and easy to roll. Leave to cool slightly.
3. Chop the fresh herbs and mix them into the ricotta; season with salt and pepper.
4. Spread a spoonful of herbed ricotta on each eggplant slice, then roll them up.
5. Arrange the rolls tightly in a gratin dish, cover with sliced or torn mozzarella and scatter over the grated parmesan.
6. Bake at 200 °C (392 °F) for 18 minutes, until the top is golden and bubbling. Serve piping hot.