Preheat the oven to 400°F.

Start by trimming the stems off the eggplants, then slice them lengthwise into uniform ¼-inch thick pieces. Generously salt both sides of each slice and let them rest for 10 minutes. This process allows the eggplant to release excess moisture, preventing a watery final dish. Once the time is up, pat the slices dry with a paper towel, removing any remaining salt.

Lightly grease a baking sheet and arrange the eggplant slices in a single layer. Bake for 10 minutes until softened, making them pliable for rolling. Remove from the oven and set aside to cool.

While the eggplant is baking, prepare the filling. In a mixing bowl, combine ricotta cheese, shredded parmesan, egg, salt, pepper, minced garlic, and fresh basil. Stir until well blended, ensuring the ingredients are evenly distributed.

Spread half of the marinara sauce across the bottom of a casserole or baking dish. Once the eggplant slices have cooled, place 1 to 2 tablespoons of the ricotta filling onto each slice. Carefully roll the eggplant around the filling and place each roll seam-side down into the dish. Repeat this process with all slices until the dish is filled.

Evenly spoon the remaining marinara sauce over the rolled eggplant. Sprinkle with mozzarella cheese and a light dusting of parmesan for a golden, bubbly finish. Cover the dish with foil or a lid and bake for 30 minutes. Then, remove the cover and continue baking for an additional 10 minutes, allowing the cheese to melt and slightly brown.

Garnish with fresh basil and serve warm. Enjoy this comforting, cheesy eggplant rollatini as a delicious main course or side dish!