Preheat the oven to 150 ⁰C and line a baking tray with baking paper.
Lay paper towel onto a clean bench or tray. Remove the stem from the eggplant, then stand the eggplant upright on a chopping board on the cut flat end.
Slice, starting at the top. Set aside for 15-20 minutes while you make the filling.
Empty both tubs of ricotta into a bowl and add the lemon juice, garlic, and mint. Season with salt and pepper to taste.
Combine the ingredients thoroughly and place the mixture into the fridge.
Pat down the eggplant using paper towel to remove any liquid.
Lay each slice of eggplant onto the lined baking tray and place into the oven for 5 minutes.
Turn over the slices and bake for a further 5 minutes before removing from the oven to cool (this will soften the eggplant enough to be able to roll it).
Increase oven temperature to 180 ⁰ C and grease a baking dish with 1 tsp olive oil. When the eggplant is cool enough to handle, place 1 tbsp of the ricotta mixture onto a slice of eggplant and roll it up to form a tube-shaped roll.
Place into the baking dish and repeat the process for all remaining slices.
Cover the eggplant evenly with passata, sprinkle with the grated mozzarella, and place into the oven for 45 mins or until cooked through and golden brown.
Add 2 handfuls of fresh green salad to serve.
