Prep the eggplant: Heat the oven to 425°F (220°C). Slice the eggplants lengthwise into 1/4-inch slices. Lay them on two lined sheet pans. Brush both sides with olive oil and season with salt and pepper.

Roast the slices: Roast for 18–22 minutes, flipping halfway, until soft, lightly browned, and flexible. Set aside to cool slightly. Lower the oven to 375°F (190°C) for baking later.

Make a quick sauce: In a saucepan, warm 2 tablespoons olive oil over medium heat. Add minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant. Add crushed tomatoes, 1/2 teaspoon salt, and a few grinds of pepper. Simmer 10–15 minutes. Stir in a handful of chopped basil at the end.

Mix the filling: In a bowl, combine ricotta, half of the mozzarella, 3/4 cup Parmesan, the egg (if using), lemon zest (if using), dried oregano or Italian seasoning, 1/4 teaspoon salt, and pepper. Stir until creamy. Add chopped basil or parsley for freshness.

Assemble the rolls: Spread a thin layer of sauce in a 9x13-inch baking dish. Place a roasted eggplant slice on your board, spoon 1–2 tablespoons of filling at the wider end, and roll it up gently. Place seam side down in the dish. Repeat with remaining slices.

Top and bake: Spoon more sauce over the rolls—enough to cover the bottom and lightly coat the tops, but don’t drown them. Sprinkle the remaining mozzarella and Parmesan over the top.

Bake until bubbly: Bake at 375°F (190°C) for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let rest 5–10 minutes before serving.

Finish and serve: Top with fresh basil and a drizzle of olive oil. Serve with a crisp salad, garlic bread, or polenta.