Eggplant Rollatini

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Eggplant (about 3 pounds)

Sea salt and fresh pepper

15 ounces Ricotta Cheese

2 cups Mozzarella, shredded

1 egg, beaten

1/4 cup fresh Parsley, chopped

1 jar of good Tomato sauce(like Barila), or 2-3 cups homemade

Basil for sprinkling over top

Extra-Virgin Olive oil, for serving

Parmesan, fresh grated, for serving

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