Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
Trim the stem end off each Eggplant (2). Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on a sheetpan.
Pour the Olive Oil (to taste) into a small dish. Brush each eggplant slice with olive oil. Season with Kosher Salt and Freshly Ground Black Pepper (to taste). Roast for 10 minutes.
Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
Meanwhile, make the filling. In a bowl, stir together the Breadcrumbs (1/2 cup), Ricotta Cheese (1 cup), Lemon (1), and Kosher Salt (1/4 teaspoon).
Preheat the oven to 425 degrees F (220 degrees C).
Spoon Tomato Sauce (3/4 cup) into a 9-inch round baking dish or similar-sized vessel until bottom of dish is covered in a thin layer. Place a spoonful, about 2 teaspoons, of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce.
Drizzle the Heavy Cream (1 tablespoon) over the rolls to moisten. Bake until the edges of the sauce around the sides of the dish are dark and the rolls are nicely caramelized, around 20-25 minutes.
Garnish with Parmigiano-Reggiano (to taste) before serving.