Cheesy Stuffed Eggplant Rolls

**Ingredients:**

– 2 large eggplants
– 2 tablespoons olive oil
– Salt and black pepper to taste
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1/4 cup chopped fresh parsley
– 1 clove garlic, minced
– 1 egg, beaten
– 1 cup marinara sauce
– 1/2 cup breadcrumbs

**Instructions:**

1. **Prepare the Eggplant:**
– Preheat your oven to 375°F (190°C).
– Slice the eggplants lengthwise into 1/4-inch thick slices.
– Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
– Grill or roast the eggplant slices until they are tender and slightly browned, about 3-4 minutes per side. Set aside to cool.

2. **Prepare the Filling:**
– In a medium bowl, mix together the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, chopped basil, chopped parsley, minced garlic, and beaten egg. Season with salt and black pepper to taste.

3. **Assemble the Rolls:**
– Spread a thin layer of marinara sauce on the bottom of a baking dish.
– Place a spoonful of the cheese mixture at one end of each eggplant slice and roll up tightly. Place the rolls seam-side down in the baking dish.

4. **Top and Bake:**
– Spoon the remaining marinara sauce over the eggplant rolls.
– Sprinkle the remaining mozzarella and Parmesan cheese over the top.
– Sprinkle the breadcrumbs evenly over the cheese.

5. **Bake:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

6. **Serve:**
– Let the dish cool for a few minutes before serving. Garnish with additional fresh basil or parsley if desired.

Enjoy your Cheesy Stuffed Eggplant Rolls!