Preparation / Directions:
Brush eggplant slices with 2 teaspoons olive oil. Season with salt and
pepper. Grill on both sides until tender. Allow to cool.
Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive
oil and salt and pepper to taste; mix well.
Place on scoop of cheese mixture at the wider end of eggplant strip and roll
lengthwise. Repeat until all strips are filled.
To serve, place two rolled strips, seam side down, on a warmed plate. Top
with warmed tomato sauce: garnish with Parmesan and parsley.