Cheesy Eggplant Rollatini

Name: Cheesy Eggplant Rollatini
Ingredients: 2 large eggplants (2 1/2 pounds), cut lengthwise into 1/4-inch-thick slices; Extra-virgin olive oil, for brushing; Kosher salt; Pepper; 2 cups fresh ricotta cheese; 1 3/4 cups coarsely grated mozzarella; 2/3 cup freshly grated Parmigiano-Reggiano cheese; 2 large eggs, lightly beaten; 2 tablespoons minced parsley; 3 tablespoons minced basil, plus more for garnish; 2 cups jarred marinara sauce