Eggplant Roll-Ups with Ricotta and Pesto

Method

1. Slice the eggplants lengthwise into 1/4-inch thick slices. A mandoline slicer makes this easier. You should get about 12 slices of similar size; reserve odd-shaped end pieces for another use.
2. Sprinkle the eggplant slices with salt and lay them on paper towels. Let them sit for 20 minutes to draw out bitterness. Pat dry, rinse with water, then pat dry again.
3. Preheat the oven to 375°F.
4. Brush a large baking sheet with olive oil. Arrange the eggplant slices in a single layer on the sheet and brush the tops with more olive oil. Bake for about 8 minutes, until soft enough to fold but not overcooked. Remove from the oven and let cool slightly. Keep the oven on.
5. Meanwhile, make the filling: In a bowl, combine the beaten eggs, ricotta, shredded mozzarella, grated Parmesan, basil pesto, and chopped parsley. Mix until well blended.
6. Spread about 3/4 cup of the marinara sauce on the bottom of a 9½ x 13-inch baking dish.
7. Spoon about 2 tablespoons of the filling onto one end of each eggplant slice and spread it slightly. Starting from the short end, roll up the slice tightly and place it seam-side down in the prepared baking dish.
8. Top the eggplant rolls with the remaining marinara sauce, extra basil pesto, and a sprinkle of mozzarella. Bake for 30 minutes, until the rolls are fully cooked and tender.
9. Remove from the oven and let rest for about 10 minutes before serving.