Eggplant Rollatini

Ingredients

• 2 large eggplants (about 1 1/2 pounds each)
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups whole-milk ricotta
• 1/4 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for serving
• 1 teaspoon grated lemon zest
• 8 large fresh basil leaves, thinly sliced
• 3 cups shredded whole-milk mozzarella (about 8 ounces)
• 1 cup grated Parmesan
• 1 large egg, lightly beaten
• One 24-ounce jar tomato basil sauce

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