Preheat your oven to 375°F (190°C).

Slice the eggplants lengthwise into thin strips, then sprinkle with salt. Let them rest for 30 minutes to draw out moisture. Rinse and pat dry.

In a mixing bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well blended.

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

Lay out an eggplant strip, scoop a spoonful of the cheese mixture at one end, and roll it tightly. Place seam-side down in the dish. Repeat until all the strips and filling are used.

Pour the remaining marinara sauce over the eggplant rolls and sprinkle the remaining mozzarella cheese on top.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, until bubbly and golden.

Garnish with fresh basil before serving.