Eggplant Parmesan Rollatini

Ingredients

• 4 tablespoons olive oil
• 2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
• kosher salt and black pepper
• 1 ½ cups marinara sauce
• 2 large eggs
• 1 15-ounce container ricotta
• 2 teaspoons dried oregano
• 2 cups grated mozzarella (8 ounces)
• ½ cup grated Parmesan (1½ ounces)

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