For the filling, mix grated ricotta, breadcrumbs, juice and zest from one lemon, chopped thyme and salt. Mix well.
Cut the eggplant into thin slices; skin does not need to be removed. Sprinkle the eggplant with salt, put in a colander and leave for 1 hour. Then blot the remaining liquid with napkins and fry in vegetable oil on both sides for 4 minutes. Put the fried eggplant on a paper towel to remove excess fat. Place the filling on one end of the eggplant, one tablespoon is enough.
Twist the eggplant into rolls.
Put tomato sauce in a baking dish, add a little salt and spices, smooth and place the rolls. Cream each roll.
Bake at 200 degrees 25 minutes.
When the rolls are cooked, sprinkle with grated hard cheese.
Italian eggplant rolls in tomato sauce with filling are tasty, juicy and fragrant. Cooking such a dish is not too difficult, it is perfect for a festive table, such an appetizer is suitable for any side dish. The filling consists of cheese and this dish is quite substantial. Before serving, you can also decorate with greens. Serve warm or cold.