Recipe Fridays: Eggplant rollatini

This is a hearty, pasta-free version of manicotti, so could for gluten-free folks.  It's also great for people who don't really like eggplant, as the eggplant becomes melt-in-your-mouth delicious.

Eggplant Rollatini
1 large eggplant (or 2 smaller ones)
1 jar tomato sauce (you won't need all of it)
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups ricotta cheese
1 egg
Garlic, salt, pepper, and fresh basil if desired

Trim off the top and bottom of the eggplant, and then slice vertically into long, thin slices.  Cut the middle slices, which will be broader, in half vertically.  Heat 1 tablespoon of olive oil in a pan and fry each slice of eggplant until lightly browned on each side and soft--you'll need to add more oil after every few batches.  Remove to paper towels to drain excess oil. 

Blend together ricotta, egg, half the Parmesan cheese, 1 smashed garlic clove, and salt and pepper to taste (you can add fresh basil to the filling or the sauce if desired).  Spoon filling onto one end of each eggplant slice, and roll.  Place with the loose end underneath into a square baking dish.  Continue with remaining eggplant (2 tablespoons of filling each), arranging in baking dish in single layer.  Pour tomato sauce over top of eggplant, and top with mozzarella and remaining Parmesan cheese.

Bake at 400 degrees for 30-45 minutes or until cheese is bubbly and lightly browned.