First things first. Grab that large globe eggplant and slice it lengthwise into thin strips. Aim for about a quarter-inch thickness. If they're too thick, the rolls won't cook properly.

Sprinkle these slices generously with kosher salt and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness, allowing for a delightful texture later. While you're waiting, you can tidy up your kitchen or pour yourself a glass of wine; hey, it’s Italian cooking after all!

After soaking in the salt, rinse the eggplant strips under cold water to remove the salt. Pat them dry with a clean kitchen towel. You want them dry enough to absorb the flavors later.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Fry each strip of eggplant until they are golden brown on both sides. Take your time with this; a rushed job will land you with soggy eggplant. Once done, set them aside on a paper towel to absorb the excess oil.

While the eggplant cools, it’s time to make the filling. In a mixing bowl, combine ricotta cheese, breadcrumbs, thyme, lemon zest, lemon juice, black pepper, and smoked paprika. Give it a good mix until well blended. The filling should be thick yet spreadable. Taste it – yes, you'll want to ensure it’s seasoned to perfection.

Now comes the fun part. Take a slice of fried eggplant, place a generous spoonful of the filling at one end, and roll it up tightly. Secure the roll with a toothpick if you like, but sometimes they hold up perfectly fine by themselves. Repeat this until you've filled all your eggplant strips.

In the same skillet, prepare your marinara sauce, if homemade. Otherwise, warm your favorite tomato sauce.

In a baking dish, spread a layer of marinara sauce at the bottom. Place the eggplant rolls seam side down in the dish. Pour more sauce over the top.

To top it off, drizzle a little heavy cream for that rich finish. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until everything is bubbly and the eggplant is tender.