Slice 2 large aubergines length-wise into 0.5 com thick slices.

Brush with a little olive oil and place on a large baking tray in a single layer. Grill in the oven (flip over after about 6 minutes) until the aubergine slices are soft. Place the slices on a large cutting board.

Meanwhile, in a large bowl, mix together 250g ricotta, with 1 egg, 30g parmesan, 50g grated mozzarella, the zest of 1 lemon, 1 tbsp pesto, and some finely chopped parsley. Season with salt and pepper.

Pour 400g tomato sauce into a baking dish, the size to fit the rolls snuggly.

Take an aubergine slice and spoon about 2 tbsp ricotta mixture onto the wider end. Roll it up. Put the involtino into the tomato sauce, seam-side down. Repeat with all the aubergine slices and filling.

Drizzle the aubergine with some olive oil, sprinkle a little parmesan over top and then place in a 200c oven. Bake for 25-30 minutes, until golden brown on top.