Prepare the Eggplant. Preheat your oven to 400F. Slice the eggplants lengthwise into thin, even slices, about 1/4-inch thick. Lay the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for about 10-15 minutes, or until the eggplant slices are tender and slightly golden. Set aside to cool.
Make the Filling. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped basil, minced garlic, and the egg.Season the mixture with salt and pepper, and stir until well combined.
Assemble the Rollatini. Spoon a generous amount of the cheese filling onto each eggplant slice.Roll up the slices tightly, starting from one end, to create neat and compact rolls.Place the eggplant rolls seam-side down in a baking dish.
Bake the Rollatini. Pour the marinara sauce evenly over the eggplant rolls in the baking dish.Cover the dish with foil and bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.Remove the foil and continue baking for an additional 5 minutes to allow the cheese to slightly brown.
Serve It. Once cooked, remove the dish from the oven and let it cool for a few minutes.Garnish with fresh basil leaves for a vibrant touch.Serve the eggplant rollatini hot, accompanied by a side of crusty bread or a fresh green salad.