No frying! 😍 The best eggplant roll I've ever made! The recipe everyone is looking for!

In a mixing bowl, combine the ricotta cheese, chopped parsley, ¾ cup shredded mozzarella cheese, Parmesan cheese, egg, lemon zest, salt, and pepper. Mix well to combine all ingredients.

Spread 1 cup of marinara sauce over the bottom of a baking dish.

Once the eggplant slices are cooked and slightly cooled, place one slice on your work surface.

Drizzle a little of the ricotta mixture over the eggplant slice and spread it evenly.

Roll up the eggplant slice and place it, seam-side down, in the baking dish over the marinara sauce. Repeat this process with the remaining eggplant slices and the ricotta mixture, leaving a little space between each roll.

Sprinkle the remaining shredded mozzarella cheese over the eggplant rollatini.

Bake the rollatini in a preheated 400°F (200°C) oven for about 25 minutes, or until the cheese is melted and golden.

While the rollatini are baking, roll up the fresh basil leaves and thinly slice them to create a chiffonade.

Once the rollatini are baked, remove them from the oven and sprinkle with the fresh basil chiffonade.

Let the rollatini cool for about 10 minutes before serving.

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