Baked Eggplant Rolatini

Ingredients

• 1 Jar Bertolli^® Rustic Cut™ Marinara with Hearty Vegetables
• 2 Large Eggplants, sliced lengthwise, 1/4 inch thick slices
• 1 cup Ricotta Cheese
• 1/2 cup Parmesan Cheese, shredded, plus additional parmesan for dusting over top of the dish
• 1 Egg
• 2 Garlic Cloves, minced
• 3 tbsp Fresh Basil, chopped
• 1/4 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Mozzarella Cheese