Baked Eggplant Rollatini

Ingredients

• 2 large eggplant, 2 1/2 to 3 lb. (1.25 to 1.5 kg) total
• Kosher salt and freshly ground pepper
• Extra-virgin olive oil as needed
• 2 eggs, lightly beaten
• 1 garlic clove, minced
• 1 1/2 cups (12 oz./375 g) ricotta cheese
• 1 cup (4 oz./125 g) grated Parmesan cheese
• 1 1/4 cups (5 oz./150 g) grated mozzarella cheese
• 1/3 cup (1/3 oz./10 g) loosely packed fresh basil leaves, chopped
• 2 cups (16 fl. oz./500 ml) marinara sauce
• Chopped fresh flat-leaf parsley or basil for garnish

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