Preheat oven to 400°F (200°C) and line two sheet pans with parchment paper. Arrange eggplant slices across pans, brush with oil, and season with salt and pepper. Roast slices for twelve minutes until soft and pliable, then cool slightly. Reduce oven temperature to 375°F (190°C) for final casserole baking. Mix ricotta, cottage cheese, parmesan, egg, and herbs together inside a bowl until smooth. Spread half cup marinara sauce across the bottom of a 9x13-inch baking dish. Place two tablespoons filling on each eggplant slice and roll up firmly. Set rolls seam-side down in dish, top with remaining marinara, and sprinkle with mozzarella. Bake twenty-five minutes until cheese melts thoroughly and bubbles along edges. pinit
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