Eggplant Rollatini

Ingredients

• 2 medium eggplants, sliced into ¼”-thick planks (about 2 lb.)
• 1 tbsp. kosher salt
• 3/4 c. all-purpose flour
• 1 tsp. freshly ground black pepper
• 1 1/2 tsp. Italian seasoning
• Extra-virgin olive oil, for frying
• 1 1/2 c. ricotta
• 1 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• 1 large egg
• 2 cloves garlic, grated
• 1/4 c. chopped fresh basil
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. crushed red pepper flakes (optional)
• 1 c. shredded mozzarella
• 1 1/2 c. tomato sauce or marinara
• 3/4 c. freshly grated Parmesan, plus more for serving
• Basil leaves, for serving

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