eggplant rolls with fresh ricotta and thyme

• 1½ eggplants
• ¾ pound (12 oz) whole milk ricotta, drained
• 1/3 cup freshly grated Parmigiano cheese
• 2 tablespoons fresh thyme, chopped
• salt and freshly ground black pepper to taste
• ¾ cup flour
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• ½ medium-sized eggplant, peeled
• ½ cup water
• 1 teaspoon fresh thyme, chopped
• 1 tomato on the vine, chopped
•  
•  
•  
•  

Preheat oven to 350°.

Slice eggplants into ¼-inch slices lengthwise. Sprinkle with salt and allow to drain in a colander for 30 minutes. Set aside.
Procedure for Eggplant Sauce

Peel remaining ½ eggplant. Cut into small cubes; season with salt and place in a colander for 30 minutes to drain.

Heat 1 tablespoon of olive oil in a small saucepan. Add garlic and sauté until garlic is translucent. 

Add the cubed eggplant, and salt and pepper. Add water and cook until eggplant is very soft. 

Process the sauce mixture in a blender until smooth. Add chopped tomato and thyme.

Mix together ricotta cheese, Parmigiano cheese, thyme, and salt and pepper in a medium bowl. Set aside.

Coat eggplant slices lightly with flour.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Saute eggplant slices until light brown. Remove eggplant and spread flat on a level surface.

Spread ricotta mixture, divided equally, on eggplant slices. Beginning at one end, roll eggplant slices.

Place rolls in a baking dish. Bake for 30–40 minutes or until golden brown and cheese is bubbly.

Serve eggplant rolls with warm eggplant sauce spooned on top. Drizzle with olive oil and sprinkle with freshly grated Parmigiano cheese.