Trim the stem of the eggplant and slice it lengthwise in 1/4" thick slices (discard the end slice with the skin and keep it for another use). You should have 8 slices. Lay them flat on a wire rack above a baking sheet without overlapping.
Sprinkle kosher salt on one side on the eggplant. Let it sit for 10 minutes until it starts drawing moisture then flip over the eggplant and salt the other side (if you flip it right away, the salt will just fall off...). Let them stand for another 50 minutes.
Shake the liquid off the eggplant and carefully wipe them dry with a paper towel on both sides.
Brush both sides of the eggplant lightly with olive oil. Leave them on the wire rack over the sheet pan.
Heat up your oven's broiler on high and place the baking sheet under the broiler for about 4 minutes or until the eggplant starts browning lightly, flip the slices over and broil another 4 minutes on the other side. Remove from the oven and adjust your oven to bake at 425 deg F
In a bowl, mix ricotta cheese, breadcrumbs, lemon zest, lemon juice, rosemary or any other herb of your choice save the basil for later), a pinch of salt and some freshly ground pepper to taste.
Brush the bottom of a 8 x 8" baking dish with olive oil. Spoon the tomato sauce into it.
Place 4 slices of eggplant onto your cutting board and place 3 tablespoons of filling on the end of each (1/8 of your mixture). Place a basil leaf on top, then roll up each slice and place in the dish on top of the tomato sauce
Spoon 1/2 tbsp of heavy cream on top of each roll.
Sprinkle grated Parmesan on top.
Bake in the oven for 20 minutes until the tomato sauce is bubbly and the cheese top nicely browned. Serve warm.