Prepare the Eggplant:

• Preheat your oven to 375°F (190°C).
• Slice the eggplant lengthwise into 1/4-inch thick slices. If the eggplant is large, you may need to slice it into longer, more manageable pieces.
• Lay the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and sprinkle with a pinch of salt.
• Roast the eggplant slices in the oven for 15-20 minutes, turning halfway through, until they are tender and slightly golden but not too crispy. Remove from the oven and set aside to cool slightly.

Prepare the Ricotta Filling:

• In a medium bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, beaten egg, chopped basil, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated and smooth.
• Taste the filling and adjust the seasoning as needed.

Assemble the Rollatini:

• Spread a thin layer of marinara sauce at the bottom of a baking dish (about 9×13 inches).
• Take one roasted eggplant slice and place about 2 tablespoons of the ricotta mixture at the wider end of the slice. Gently roll it up, tucking in the sides as you go, and place the rollatini seam-side down in the baking dish. Repeat with the remaining eggplant slices and ricotta filling.
• Once all the eggplant slices are rolled and arranged in the dish, pour the remaining marinara sauce over the top of the rollatini. Sprinkle the remaining mozzarella cheese over the sauce, followed by a sprinkle of grated Parmesan.

Bake the Rollatini:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps the flavors meld together and the cheese to melt.
• After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Serve:

• Once the Eggplant Rollatini is done, remove it from the oven and let it cool for a few minutes before serving.
• Garnish with fresh parsley and extra basil if desired. Serve hot with a side of pasta, garlic bread, or a green salad.