Vegetarian Pasta Rolls - eggplants

Method

• Preheat oven to 350F.
• Heat salted water in a pot, when the water boils, cook the lasagna sheets for 2 minutes, one at a time.
• This step will allow the pasta to be softer and easier to handle and roll.
• Cut the eggplants into thin slices lengthwise.
• Arrange in a baking dish, brush with olive oil, and sprinkle with a little rosemary.
• Bake the eggplants for 10 minutes.
• In a saucepan, melt the butter, and then add the flour.
• Stir to form a paste.
• Add 1/2 the milk and stir until the sauce thickens.
• Add the remaining milk and continue stirring.
• Add 30 grams of grated Parmesan cheese.
• Season with salt and pepper. The sauce should not be too liquid.
• Spread the lasagna sheets on the work surface (rectangular shape the length of your baking dish).
• Spread the 1/2 of the Parmesan sauce on the lasagna, leaving 3 centimeters empty on each side to be able to roll.
• Arrange 1/2 of the eggplant on top of the sauce, and brush with 1/2 of the dried tomato tapenade.
• Cover with 1/2 of the ricotta, olives, pine nuts, and basil.
• Season with salt and pepper.
• Gently roll up lengthwise for a long thin roll of dough.
• Place the roll in the baking dish.
• Repeat the process for the second roll and place it in the dish next to the first one.
• Place 2 tablespoons of tomato sauce on top of each roll, and top with the remaining parmesan sauce.
• Bake for 40 minutes, if the rolls brown to quickly, cover with aluminum foil.