Preheat oven to 190C degrees
Lay aubergine slices out on paper towel and salt them
Leave for 10 minutes and dab away excess water
Lay slices on baking trays, drizzle over olive oil, garlic powder, thyme and pepper
Place into oven for about 20 minutes or until soft and a little golden
Set saucepan to medium heat, add 2 tbsp olive oil followed by onion
Fry for 3 minutes and then add garlic
Bring heat down to simmer for 1 minute before adding tomato purée
Cook for 2 minutes and then pour in tin of tomatoes
Season with salt and pepper and simmer for 10 minutes to thicken
Stir through grated cheese and check seasoning
Mix together ingredients for ricotta in a bowl and same for salsa
Turn oven to 200C
Add a generous 1 tbsp ricotta to each aubergine slice and roll up
Add tomato sauce to a 9 inch baking tray and place aubergine rolls inside in rows
Season and drizzle a little oil on top
Bake in the middle of the oven for about 30 minutes until it's bubbling and golden on top
Serve hot
