Instructions: 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.

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.

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.

Serve with the tomato sauce and sprinkle with parmesan cheese.

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