Oven Baked Eggplant Rollatini

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 cup ricotta cheese
• ½ Cup Grated Parmigiano Reggiano
• 1 Large egg
• 2 cloves fresh crushed garlic
• 3 Tablespoon cleaned and finely chopped fresh Italian parsley
• ¼ teaspoon sea salt
• ½ teaspoon fresh black pepper
• 2 ½ cup Marinelli Sauce®
• ½ cup fresh shredded mozzarella cheese
• Fresh basil for garnish (optional)