Eggplant rolls with tomato and almond salsa

Preheat a chargrill. Lightly spray ½ eggplant (thickly sliced) with oil and cook until tender and lightly charred. Cool. Combine ¼ cup low-fat smooth ricotta cheese, 1 green shallot (thinly sliced), ½ tbs finely chopped fresh basil leaves and 1tbs grated parmesan cheese. Spoon ricotta mixture onto eggplant slices and roll. Place rolls in an ovenproof dish lightly sprayed with oil. Bake in oven preheated to 180°C or 160°C fan-forced until golden. Combine ½ large tomato (finely chopped), 1 tbs chopped almonds and 1 tsp each of lemon juice and olive oil. Top rolls with salsa and serve with 1 cup mixed salad leaves and 1 x 40g slice sourdough bread.