Stuffed eggplant rolls

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.