Preheat oven to 350 degrees. Mix together ricotta, lemon juice and zest, basil, oregano, olive oil, and season with salt and pepper. Spoon mixture into the eggplant sheets and roll them up.
Lay the rolled up eggplant seam side down in a baking dish and cover with tomato sauce and parmesan. Bake in the oven until eggplant is tender and topping is golden brown, about 25 minutes.
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