Eggplant Rollatini: A Flavorful Italian Delight

Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Arrange the slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.
Roast the eggplant slices in the preheated oven for 10-12 minutes, flipping halfway through, until they are soft and lightly browned. Remove from the oven and set aside to cool.
Prepare the Cheese Filling:

In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, garlic powder, dried oregano, and chopped basil. Stir everything together until smooth and well-combined.
Stuff the Eggplant:

Lay the roasted eggplant slices flat on a clean surface. Spoon about 2 tablespoons of the cheese mixture onto the edge of each slice and carefully roll it up, securing the filling inside. Repeat with the remaining eggplant slices.
Assemble the Rollatini:

Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the eggplant rolls seam-side down in the dish. Once all the rolls are in place, pour the remaining marinara sauce over the top, ensuring each rollatini is covered with sauce.
Sprinkle the remaining mozzarella cheese over the top for that cheesy, gooey finish.
Bake the Rollatini:

Cover the baking dish with aluminum foil and bake in the oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted. For a golden top, remove the foil during the last 5 minutes of baking.
Serve and Enjoy:

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil and parsley before serving. Serve hot with a side of garlic bread or a simple salad for a complete meal.
Serving and Storage Tips: