Eggplant Rollatini

Instructions

1. Prepare the eggplant
   Preheat oven to 400°F (200°C). Brush both sides of eggplant slices with olive oil and season with salt. Arrange on baking sheets and roast for 15-20 minutes until tender and pliable, flipping halfway through. Allow to cool slightly.
2. Make the filling
   In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, basil, parsley, garlic, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
3. Prepare the baking dish
   Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Reduce oven temperature to 375°F (190°C).
4. Assemble the rollatini
   Place about 2 tablespoons of the cheese filling near one end of each eggplant slice. Roll up the eggplant, starting from the end with the filling, and place seam-side down in the prepared baking dish.
5. Add sauce and cheese
   Pour the remaining marinara sauce over the eggplant rolls, then sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
6. Bake
   Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned.
7. Rest and serve
   Let the dish rest for 5 minutes before serving. Garnish with additional fresh basil leaves and serve hot.