Preheat your oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with cooking spray or olive oil.

Slice the aubergines into thin, even strips, about 1/4 inch thick. Brush each slice with olive oil and sprinkle with salt. Arrange in a single layer on a baking sheet.

Roast the aubergine slices in the preheated oven for about 15 minutes until softened but still holding their shape.

In a medium bowl, combine ricotta cheese, half of the mozzarella, minced garlic, grated Parmesan, salt, and pepper. Stir in basil until well combined.

Spoon a generous amount of the ricotta filling onto one end of each aubergine slice and roll them seam-side down in the baking dish.

Pour marinara sauce over the rollatini and top with the remaining mozzarella cheese. Bake for 20-25 minutes until bubbly and golden brown.