Put a large skillet on at medium high and and eyeball just enough olive oil to coat the bottom. The sausage is going to add some oil to the pan as it cooks so you can go lighter than usual with the olive oil. Set the oven at 350°F. Slice up the sausage and add it to the skillet. Flip or toss  occasionally as it cooks.

Chop up the onion.and add it to the skillet. Continue the occasional tossing or flipping as the onion cooks along with the sausage. I got a little adventurous and added some chopped up basil leaves to the skillet and mixed it in just before it was all done.

While the skillet is doing its job rinse off the eggplant. Cut the ends off and slice it lengthwise in as thin slices as possible. Don't peel the eggplant and don't cook the thin slices. Put the ricotta cheese in a bowl big enough to handle the ricotta and the addition of the sausage and onion. When the sausage has cooked and the onion pieces are translucent remove them to a paper towel lined dish and let the oil drain off.

Then mix it in with the ricotta cheese. Put a thin coating of tomato sauce on the bottom of a baking dish. Take a slice of eggplant and lay it flat. Put a couple tablespoons of the ricotta mixture on it and roll it up. Put it in the baking dish with the seam on the bottom. When the dish is full spoon some sauce on the rolls and top it all with some grated mozzarella cheese. Sprinkle a little dried basil on top and lightly drizzle a little olive oil on it.

Into the oven for 10 - 15 minutes. It will be ready when the liquid in the bottom of the baking dish has been bubbling for a couple of minutes. Then serve it up!