• 1 cup all purpose-flour white
• 1/4 cup olive oil
• 1 teaspoon butter room temperature for greasing wax paper
• 1/2 cup Parmesan cheese shaved

Eggplant wrapping

• 2 1/2 pounds aubergine around 3 or 4
• 1/4 cup Kosher salt

Filling

• 1.5 kg ricotta cheese
• 4 egg yolks
• 2 lemons, zested zest chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper

Sauce

• 3 cups tomato sauce

Layer before rolling

• 12 sun-dried tomatoes diced and reconstituted
• 25 arugula leaves, whole