Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.

In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.

Rinse the eggplant slices and pat them dry. Heat a skillet over medium heat and lightly grill the eggplant slices for about 2-3 minutes on each side until they are tender.

Spread a layer of marinara sauce on the bottom of a baking dish. Take a slice of eggplant, place a spoonful of the cheese mixture at one end, and roll it up. Place the roll seam-side down in the baking dish. Repeat with remaining slices.

Pour the remaining marinara sauce over the assembled rollatini. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until bubbly and golden.

Let cool for a few minutes before serving. Garnish with fresh basil if desired.