Method:
Preparing the eggplants:Cut off the ends of the eggplants and peel them, if desired. Cut the eggplants into long, thin slices (about 0.5 cm thick).
Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle lightly with salt. Let them rest for about 15-20 minutes to release the water and soften them.
Preparing the filling:In a bowl, mix the ricotta with the grated cheese, egg, minced garlic, parsley, salt and pepper.
Taste the mixture and adjust the salt and pepper, if necessary.
Assembling the rolls: Rinse the eggplant slices under running water and dry them with kitchen paper.
Take a slice of eggplant and spread a little ricotta filling on top.

Gently roll the aubergine around the filling and place it in the pan, seam side down.
Repeat the process with all the aubergine slices and filling.
Cooking: Preheat the oven to 180°C.
Drizzle the rolls with extra virgin olive oil and bake for about 20-25 minutes, or until the aubergines are tender and lightly browned.
Optional: Serve with tomato sauce and cheese: If you like, you can serve the rolls with a little hot tomato sauce and a slice of cheese on top of each roll.
Return the pan to the oven for a few minutes, or until the cheese has completely melted.

Service: Once cooked, serve the stuffed eggplant rolls hot, garnishing with a little chopped fresh parsley if desired.
These eggplant rolls are a rich and tasty dish, perfect to enjoy as an appetizer, side dish or main course. Enjoy!