Take 1 breaded sliced eggplant and put 1 spoonful of the ricotta mixture in the middle of the strip and fold both sides. Creating like a pillow cushion. Arrange them on a 9x9 baking pan. (Pour a little marinara sauce on the bottom of the pan before putting the rollatini in it).
When all done, pour the rest of the marinara sauce. Covering it all and then top with the shredded mozzarella cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil doesn’t touch the cheese.
Bake in a preheated oven for 25 minutes.
Cool for 10 minutes before serving. Enjoy 😉