Roasted Eggplant Rolls with Ricotta

1 large or 2 medium Eggplant, sliced 1/4-1/2"

Olive oil, heated slightly with crushed garlic

1 cup Ricotta cheese

1/3 cup freshly grated Parmesan or Pecorino Romano cheese

fresh herbs, such as basil, parsley or oregano

sea salt & freshly ground black pepper

Brush slices with warmed garlic olive oil and roast at 400.  Flip with spatula after 8-10 mins, when they begin to caramelize.  Cook another 5-8 mins, remove when cooked but still firm.  Cool slightly. 

Mix 1 cup ricotta with grated pecorino or parmesan cheese, chopped basil or oregano, salt and pepper.  Spread slices of eggplant lightly with mixture, roll up and set in oven proof dish.  When all are rolled, top with tomato sauce and heat through.  Serve with grated cheese.