Step 1: Prepare the Eggplant

• Begin by preheating your oven to 375°F (190°C).

• Slice the eggplants lengthwise into ¼-inch thick slices. Make sure the slices are even to ensure they cook uniformly.

• Place the eggplant slices on a large baking sheet, drizzle with olive oil, and season with salt and pepper.

• Roast the eggplant slices in the oven for 15-20 minutes, flipping halfway through, until they are tender and golden.

Step 2: Prepare the Filling

• In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, parsley (if using), oregano, salt, and pepper.

• Mix everything together until smooth and well combined. If you prefer a slightly firmer filling, you can add breadcrumbs to the mixture.

Step 3: Assemble the Rollatini

• Once the eggplant slices are roasted and cool enough to handle, lay each slice flat on a clean surface.

• Spoon a generous amount of the cheese mixture onto the wider end of each eggplant slice.

• Roll the eggplant slice tightly around the filling and place it seam side down in a 9×13-inch baking dish.

• Repeat this process for all the eggplant slices.

Step 4: Add the Marinara Sauce

• Once all the rolls are arranged in the baking dish, pour marinara sauce evenly over the top of the rollatini.

• Sprinkle extra mozzarella and Parmesan cheese over the sauce for a cheesy, bubbly topping.

Step 5: Bake the Rollatini

• Cover the baking dish with aluminum foil and bake for 20 minutes.

• After 20 minutes, remove the foil and continue baking for an additional 10 minutes until the top is golden and bubbly.

• Allow the Eggplant Rollatini to rest for a few minutes before serving.