Preheat the oven to 350°F (180°C).

Prepare the eggplants by trimming the tops and bottoms, then slicing them lengthwise into 1/4-inch thick slices. Arrange them on a parchment-lined tray for easy baking.

Brush the eggplant slices with olive oil and sprinkle them with Italian herbs. Bake for 20 minutes until they’re golden brown and slightly tender.

Mix the ricotta, three-quarters cup of mozzarella, Parmesan, chopped parsley, and lemon zest in a bowl. Season with salt and pepper.

Spread one cup of marinara sauce evenly on the bottom of a baking dish.

Spoon the cheese mixture onto one end of each baked eggplant slice and roll them tightly.

Place the rolls seam side down in the dish over the marinara sauce.

Top your assembled rolls with additional mozzarella before sliding them into the oven.

Bake until everything is heated through and the cheese is melted, about 15-20 minutes. Let cool slightly before serving.