Baked Eggplant Ricotta-Lemon Rollatini

1. Preheat oven to 200°C. Wash and slice 650 g eggplant lengthwise into at least eight 6 mm planks. Sprinkle with 2 g salt, stand 10 minutes and blot dry. Brush with 35 ml oil and roast at 200°C for 15–18 minutes until flexible.

2. Combine 330 g ricotta, 50 g Parmesan, 9 g garlic, 3 g oregano, 2 g lemon zest, remaining 1 g salt and 1 g pepper. Let eggplant cool enough to handle and select eight wide flexible slices.

3. Spread 275 g marinara in the baking dish. Divide ricotta filling across eight eggplant slices, roll up and place seam-side down. Spoon over remaining 275 g marinara and sprinkle with 120 g mozzarella.

4. Bake in the same 200°C oven for about 22–25 minutes until sauce bubbles and cheese melts. Check with a food thermometer that the thickest ricotta-filled roll reaches at least 74°C/165°F at the center; if cooler, bake for additional 5-minute intervals and recheck. Rest for 5 minutes, add 12 g washed basil and serve two rolls each across four plates.