• All ingredients ready? Let's begin!
  

Sauce

• In a saucepot over medium heat, warm the olive oil. Add the garlic and sauté for 30 seconds. Stir in the tomatoes, oregano, and basil. Reduce the heat and allow the sauce to simmer while you make the involtini.
  
• Add salt and pepper to taste to the warm sauce before assembling the involtini.
  

Involtini

• Preheat your oven to 375°F.
• Peel the eggplant and slice them lengthwise into ¼ inch thin planks. Brush both sides with a little olive oil and lightly season with salt.
  
• On a grill pan or heavy skillet over medium-high heat, grill the eggplant until just soft enough to roll. Remove to a platter or cutting board.
  
• In a mixing bowl, combine the ricotta, eggs, half of the grated parmesan cheese, parsley, remaining salt, and pepper.
  
• Ladle a little of the tomato sauce into a large baking dish.
  
• Spread each eggplant slice with a healthy spoonful of the cheese mixture.
  
• Roll the eggplant around the cheese and place the rolls, seam side down, in the sauce in the dish. You can secure the rolls with toothpicks if needed.
  
• Cover the involtini with the rest of the tomato sauce.
  
• Top with the rest of the grated cheese and the mozzarella.
  
• Place the baking dish in the hot oven and cook for 20 minutes or until bubbling and tender.
  
• Serve while warm as an appetizer or an entrée with pasta and salad.