Step 1

Thinly slice the aubergines lengthways, discarding the ends and the rounded pieces from the sides. Sprinkle the slices with salt, place in a bowl and cover and weigh down. Leave for 15 minutes. Rinse the slices and pat dry.

Step 2

Heat 2-3 tbsp oil in a large non-stick frying pan. Add a single layer of aubergine slices and fry over medium heat for about 5 minutes until light golden on both sides. Remove from the pan and drain on kitchen paper. Repeat with more oil and the remaining aubergine pieces.

Step 3

Put the ricotta, parmesan cheese, basil and salt and pepper to taste in a bowl and beat well together. Put the aubergine slices on a work surface. Spoon the cheese mixture along the length of the aubergines then roll up the slices to form about 12 cannelloni.

Step 4

Serve with the tomato sauce and sprinkle with parmesan cheese.