Serves 4-6

Ingredients:

500-600 gm large aubergine (sliced lengthwise; medium thin) 

1/2 cup ricotta cheese

1/2 cup thick béchamel sauce

1 egg

Zest of a lemon

3 tbsp chopped fresh basil

3 tbsp grated Parmesan cheese

1 cup marinara sauce

1/4 cup marinara sauce (extra)

250 gm Italian mozzarella slices (medium-sized)

3 tbsp extra virgin olive oil

Salt + pepper + grated nutmeg

Method:

Sprinkle some salt and pepper upon each slice of the aubergine.  Drizzle the olive oil on top.  Bake in a preheated oven of 220 degrees Celsius; or grill on a top stove griddle.  Remove aside on to a plate.  In a medium bowl; add ricotta, béchamel sauce, egg, basil, zest and grated Parmesan.  Season with salt, pepper and nutmeg.  Mix well to incorporate and blend all mixture ingredients.  Line an ovenproof rectangular dish or tray with the extra marinara sauce.  Fill each slice of aubergine with an adequate amount of the mixture; from the shorter side of the slice.  Roll up over filling; shaping a roll.  When all slices are filled and rolled; layer them over the marinara sauce lining the dish; with the seam side down and in one layer.  Pour over them the cup of marinara sauce.  Top each roll with a slice of mozzarella to completely cover each top.  Bake in a preheated oven of 220 degrees Celsius; until slightly brown and cheese is melt.  Serve with al dente boiled buttered spaghetti; or any other pasta you prefer.