Eggplant rolls

Preparation of the eggplants:
1-Wash the eggplants, then cut them into long slices, about 5 mm thick.
Arrange the slices on a baking tray, sprinkle with coarse salt and let them rest for about 30 minutes to remove the bitterness.
2-After resting, rinse the eggplant slices under running water and dry them with absorbent paper.
Preparation of the filling:
3-In a bowl, mix the ricotta (or mozzarella) with the grated parmesan, season with salt and pepper.
Add a whole egg and a little chopped fresh basil, mix well until the mixture is smooth.
Assembly of the rolls:
1-Take a slice of aubergine, put a spoonful of filling on one end and roll it up.
Repeat the operation with all the slices of aubergine.