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1
Preheat oven to 400 degrees F.
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2
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.
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3
Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides.
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4
Cut each eggplant lengthwise into 6 slices about 1/2-inch thick.
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5
(If you end up with more than 12 slices, just pick out the best ones.)
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6
Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides.
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7
(If the baking sheet seems crowded, divide the slices among 2 baking sheets.)
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8
Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes.
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9
Let cool slightly before carefully loosening each slice from the pan with a flat spatula.
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10
Turn oven down to 350 degrees F.
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11
Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat.
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12
Add the onion and garlic and cook, stirring, until soft and translucent.
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13
Add the remaining ingredients and cook, stirring, for 2 minutes more.
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14
Make the Cheese Filling: Mix all of the ingredients together in a bowl.
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15
To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up.
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16
Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top.
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17
Cover the rolatini with the topping ingredients.
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18
Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls.
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19
Remove and serve garnished with the basil.
