For the Eggplant Rolls

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 teaspoon salt (for seasoning and drawing out moisture)
• 1 tablespoon olive oil (for brushing or drizzling on the eggplant before roasting)

These slices become the “pasta” of the dish—thin, flexible, and tender once roasted. The salt helps soften the eggplant and reduce bitterness, while the olive oil adds flavor and helps the edges caramelize.

For the Fluffy Cheese Filling

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese (from the 1 cup total, the rest is reserved for topping)

The ricotta is the heart of the filling, giving it a creamy yet light texture. When whipped or mixed well, it becomes soft and airy—this is where the “fluffy” part of the recipe comes in. The mozzarella folded into the ricotta adds mild flavor and gives the filling a bit of stretch and richness.

Optional but recommended seasonings (you can add these to taste):

• A pinch of black pepper
• A pinch of garlic powder or granulated garlic
• A pinch of dried Italian herbs (like basil or oregano)

These aren’t strictly necessary, but they deepen the flavor and give the filling a subtle, savory character.

For the Topping

• 1/2 cup shredded mozzarella cheese (the remaining half from the 1 cup divided)

This final layer melts over the top and creates that beautiful golden finish. As the dish bakes, the cheese browns lightly, bubbles around the edges, and signals that everything underneath is hot, fluffy, and ready to serve.

If you like, you can also garnish with:

• Fresh basil or parsley, chopped, for serving