2 each large eggplant (sliced lengthwise into 6 thin slices) 2 tablespoons plus 2 teaspoons olive oil salt and pepper to taste 16 oz. fresh ricotta 2 tablespoon curly parsley -(chopped) 2 tablespoon Fresh Basil -(chopped) 6 oz. fresh tomato sauce As needed: grated Paremsan cheese fresh parsley (chopped for garnish)     Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool. Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil and salt and pepper to taste mix well. Place one scoop of cheese mixture at the wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled. To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce: garnish with Parmes and and parsley.