Begin by slicing the eggplant lengthwise into 1/4-inch thick slices. Sprinkle both sides of each slice with salt, then place the slices on a large baking sheet lined with paper towels. 

 Allow them to rest for about 20 minutes. 

While waiting, preheat your oven to 375°F (190°C).

After 20 minutes, pat the eggplant slices dry with more paper towels to remove the moisture.

Brush both sides of the eggplant lightly with olive oil. Arrange the slices in a single layer on a baking sheet and roast for 10–12 minutes, flipping halfway through. 

Make the Ricotta Filling

In a medium-sized bowl, combine the ricotta cheese, Parmesan cheese, 1/2 cup of mozzarella, the egg, chopped basil, garlic powder, and black pepper. 

Mix thoroughly until smooth and well-blended. Set aside while the eggplant cools slightly.

Assemble the Rollatini

Spread a thin layer of marinara sauce (about 1/2 cup) evenly across the bottom of a large baking dish. 

Take one roasted eggplant slice and spoon about 2 tablespoons of the ricotta mixture onto one end. 

Roll the slice gently but firmly, then place the roll seam-side down in the baking dish.

Repeat this process with the remaining eggplant slices and filling.

Add the Sauce and Cheese and Bake

Pour the remaining marinara sauce over the eggplant rolls, ensuring they are evenly coated. Sprinkle the remaining shredded mozzarella cheese over the top. 

For an extra cheesy layer, feel free to add more Parmesan.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. 

Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is golden and bubbly.