Eggplant Rolatini

1 lb. eggplant, cut into 1/2-1/4" slices (lengthwise)
salt
pepper
3 T. olive oil
1/2 c. ricotta cheese
1 egg
basil
3 T. Parmesan cheese
1 1/4 c. marinara sauce, divided
8 oz. mozzarella cheese, shredded

Preheat oven to 425 degrees. Place sliced eggplant on a parchment paper covered cookie sheet in a single layer. Sprinkle with salt, pepper, and oil. Bake 15 minutes until soft. Remove and set aside. Combine all other ingredients except marinara and mozzarella. Spread 1/4 c. marinara on bottom of sprayed baking dish. Place eggplant on flat surface. Scoop 1 T. of filling in one end and roll up. Place in dish, seam side down. Continue with remaining slices. Pour remaining sauce on top and add shredded mozzarella. Bake 25-30 minutes until cheese is golden. Let set for 5 minutes before serving. Garnish with more basil if desired. Serve with Italian bread and a salad for a complete meal. Yummy!

1st picture before baking, 2nd picture after baking.