Step 1

Preheat oven to 400 °F (204 °C) and lightly spray an oven-safe casserole dish. Set aside.

Step 2

Slice the eggplant into ¼ inch thick slices lengthwise with a knife or mandolin and place onto a wire rack on a baking sheet. Sprinkle kosher salt on both sides and let it sit for 20 minutes. This process pulls out excess liquid from the eggplant so your eggplant rollatini won't be soggy.Once 20 minutes have passed, take a paper towel and dab the liquid off and brush off the excess salt.

Step 3

Bake eggplant slices on the same wire rack and baking sheet for 10 minutes to soften slightly so it is easy to roll.

Step 4

In the meantime, mix together ricotta, egg, ½ cup shredded parmesan cheese, ¼ cup grated parmesan cheese, ½ cup of mozzarella cheese, minced garlic, salt, and pepper until evenly combined.

Step 5

Take half the marinara sauce and add it to the bottom of your casserole dish.

Step 6

Once the eggplant slices are cooled enough to touch, take about 2 tablespoons of the ricotta filling and put it at the longer end of the eggplant slice then gently roll the eggplant slice and place seam side down in the casserole dish. Repeat until all eggplant slices have been rolled.

Step 7

Top with remaining marinara sauce and parmesan cheeses.

Step 8

Bake, covered, for 30 minutes then uncover and bake for another 10 minutes. Allow to cool a bit before serving then top with freshly chopped basil.