Cut the eggplant lengthwise into thick slices 1-1.5 cm, sprinkle with a little salt and let stand for about 20 minutes, then wipe the salt with a towel. Fry the slices of eggplant and drain well on paper towels. In the meantime, clean and chop the onion and garlic, sauté with a little oil and add the chopped tomatoes, sugar, salt and pepper. Let simmer about 10 minutes and then add the basil.
At this point mix cheeses (Feta Olympus and ricotta), the lemon zest and the breadcrumbs and compose the rolls by rolling the eggplant slices. Arrange the rolls in a well oiled baking pan and sprinkle with the cream and tomato sauce. Bake for 20-25 minutes at 190°C.