PREHEAT a stovetop grill pan or outdoor grill over high heat. CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the eggplant slices evenly with olive oil on both sides. GRILL the eggplant slices in batches for 3 minutes each side. ALLOW to cool slightly. MIX the ricotta cheese, pesto and lemon juice together in a small bowl. SPREAD a heaped tablespoon of the mixture evenly over each eggplant slice. ROLL up the eggplant slices, place on a plate seam-side down, brush with a little olive oil if desired, and serve immediately.

Variations: Add chopped sun-dried tomatoes, olives, capers, roasted red pepper or prosciutto to the ricotta-pesto mixture for even more flavor and texture. For smaller bite-size roll-ups substitute grilled zucchini slices for eggplant, use less ricotta-pesto mixture in each, and secure rolls with a toothpick.