Vegetarian Eggplant Rolls with Savory Tomato Sauce and Ricotta Cheese

When I read the recipe for this, I thought it was going to be tricky to make, but really, the hardest part is cutting the eggplant slices at the right width. They need to be thin enough to cook through quickly in the frying pan, but not so thin that they fall apart when you roll them. The finished dish is a tasty but light version of eggplant parmesan. It is worth it to make your own tomato sauce for this -- it only takes 15 minutes -- and to seek out fresh-made ricotta rather than the kind sold in plastic tubs with the sour cream. An easy but elegant dish that I would make again.