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1
Place the eggplant slices on paper towels and sprinkle on both sides with 2 tablespoons of salt.
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2
Allow the slices to release their bitter juices, 20 to 30 minutes.
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3
To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and puree with an immersion blender, or in a food processor.
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4
Heat a large skillet over medium-high heat.
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5
Add the tomato and pepper puree, basil, garlic, oregano and 1 teaspoon of the salt, bring to a boil, reduce the heat, and simmer until the flavors are blended, 15 to 20 minutes.
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6
Set aside.
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7
Meanwhile, preheat the oven to 350 degrees F. Cover 2 medium cookie sheets with foil and brush with the olive oil.
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8
Wipe the excess salt from the eggplant, roll in the paper towels and squeeze the rolls gently to remove more moisture.
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9
Transfer the eggplant to the cookie sheets, and bake until tender and somewhat translucent, 15 to 20 minutes.
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10
Cover the slices with foil (to trap steam that will prevent the eggplant from sticking to the pan) and allow to cool.
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11
Meanwhile, in a large bowl, combine the ricotta, mascarpone, nutmeg and the remaining teaspoon of salt.
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12
Transfer half of the tomato sauce to a 8 x 12-inch baking dish.
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13
With your hands, and using 2 to 3 tablespoons of the cheese mixture, make roll-shapes.
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14
Place one partway down from the wide end on an eggplant slice, roll to enclose it, and transfer to the baking dish seam side down.
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15
Repeat with remaining cheese mixture and slices.
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16
Spoon the remaining tomato sauce over the eggplant, sprinkle with the Parmesan, and bake until tender, about 20 minutes.
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17
Let rest for 5 to 10 minutes before serving.
