Preheat the oven to 400°F (200°C).

Slice the eggplants lengthwise into 1/4 inch thick strips. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes to sweat. This helps to remove excess moisture and bitterness.

After 15 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Bake in the preheated oven for about 15 minutes, until slightly softened.

In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, dried basil, dried oregano, minced garlic, and black pepper. Mix well until all ingredients are thoroughly combined.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Take one eggplant slice, place about 2 tablespoons of the ricotta filling at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.

Once all the rollatini are in the dish, pour the remaining marinara sauce over the top and sprinkle with additional mozzarella cheese.

Cover the baking dish with aluminum foil and bake in the oven for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let it cool for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve.