Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be 1/4-inch thick. Sprinkle them with sea salt on both sides and set aside.

Spray a frying pan with some oil. Add the eggplant slices and cook them on both sides – about 1 minute per side or until they get soft and easy to work with.

When all eggplant slices are cooked, set them aside in order to let them cool a little bit.

Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.

Start stuffing the rolls. Use 1tbsp of cheese mix per roll.

Add peeled tomatoes with sauce in a casserole dish.

Place the rolls on top and squeeze them together.

Bake in the oven for half an hour.

Serve these ricotta rolls hot with sour cream on top. Heavenly! :D