Cheesy Stuffed Eggplant Rollatini (Creamy, Easy, Baked)

Ingredients

• 2 large eggplants, about 1 pound each, firm with smooth skin
• 120ml olive oil, plus more for drizzling
• Salt
• freshly ground black pepper
• 425g whole milk ricotta cheese
• 100g grated Parmesan cheese, plus extra for topping
• 1 large egg, lightly beaten
• 30g fresh parsley, finely chopped
• 15g fresh basil, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 800g crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar
• 225g mozzarella cheese, shredded