We will need:
200 g ricotta cheese
2 tbsp. good quality olive oil for toppings
dried / sun-dried tomatoes in a sauce (from a jar) – a few pieces
1 clove of garlic
a handful of basil leaves (I have dried)
cherry tomatoes – a few pieces for decoration
Wash and dry the eggplant, cut the top and cut along the slices (about 0.5 cm thick). Lightly salt each eggplant slice and leave for 10 minutes. Then rinse and dry. Fry each slice on both sides until golden in a pan (preferably in a grill pan) and transfer to a paper towel to get rid of excess fat. In a separate bowl, using a blender, mix ricotta cheese with one tablespoon of olive oil, basil, dried tomatoes, salt, pepper, and a clove of garlic. On the cooled eggplant slices, put the cheese mass, spread over the entire surface, and roll the rolls. Set aside in the refrigerator for approx. 1 hour. Garnish with cherry tomatoes, basil, sprinkle with balsamic vinegar.