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1
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 tablespoon of salt (this will help extract the moisture from the eggplant).
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2
Set the eggplant aside for 15 minutes.
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3
Rinse the eggplant to remove the salt, and pat dry.
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4
Prepare a charcoal or gas grill for medium heat, or preheat a ridged grill pan over a medium flame.
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5
Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 minutes per side.
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6
Preheat the oven to 375 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven, stirring once, until the nuts are fragrant and light golden brown, about 5 minutes.
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7
Let cool.
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8
Maintain the oven temperature.
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9
Lightly oil a 13 X 9 X 2-inch baking dish.
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10
In a large bowl, mix the ricotta cheese and eggs to blend.
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11
Gently stir in the mozzarella cheese, Parmesan cheese, and toasted pine nuts.
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12
Fold in the basil just to combine (do not overmix).
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13
Place 1 tablespoon of the cheese mixture at one short end of each eggplant slice and roll up tightly.
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14
Place the eggplant rollatini seam side down in the prepared baking dish.
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15
(The eggplant rollatini can be prepared up to this point 8 hours ahead.
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16
Cover and refrigerate.)
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17
Spoon the marinara sauce evenly over the eggplant rollatini and sprinkle with 1 teaspoon each of salt and pepper.
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18
Bake uncovered until the eggplant rollatini are heated through, about 15 minutes.
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19
Drizzle more oil over the eggplant rollatini and serve.
