tablespoons (30 ml) olive oil
2 teaspoons (14 ml) salt, divided
2 medium eggplant
1 lb. (450 g) ground beef
1 (32 oz., 900 g) jar marinara
1 egg
1 cup (100 g) ricotta
1 cup (100 g) shredded parmesan
1 teaspoon (1 g) ground oregano
1 cup (100 g) low-moisture mozzarella
2 tablespoons (2 g) chopped fresh parsley.
Heat oven to 400°. Slice eggplant ¼" thick lenthwise. Brush slices lightly with olive oil and sprinkle with 1 teaspoon of salt. Cook in a single layer on 2-3 foil-lined baking sheets for 10 minutes, flipping after 5 minutes. Allow to cool. Reduce oven temperature to 350°.
Cook ground beef in a skillet until completely browned. Remove from heat and stir in marinara.
In a medium bowl, mix egg, ricotta, parmesan, oregano and remaining salt.
Spread a thin layer of beef mixture in bottom of a 13 x 9 pan.
Scoop a few tablespoons of ricotta mix onto an eggplant slice and spread evenly to edge. Top with a thin layer of marinara. Roll up starting at the narrow end, and place seam-side down in prepared baking dish. Repeat with remaining eggplant and filling, spacing rollatini evenly in baking dish.
Pour remaining beef mixture on top and sprinkle with mozzarella. Cook for 30 minutes, until cheese is browned. Sprinkle with parsley before serving.