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

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