Eggplant Parmesan Rollatini

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4 tablespoons olive oil

2 large eggplants, sliced lengthwise (about 16 slices total)

kosher salt and black pepper

1 1/2 cups marinara sauce

2 large eggs

1 15-ounce container ricotta

2 teaspoons dried oregano

2 cups grated mozzarella (8 ounces)

1/2 cup grated Parmesan (1 1/2 ounces)

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