• Heat your oven to 450ºF.
• Spray a baking sheet with cooking spray.
• Place eggplant slices in a single layer on the baking sheet and lightly spray the tops with cooking spray.
• Bake the eggplant, flipping them over once, until they are golden brown, which should take about 10 minutes on each side.
• Take the eggplant out of the oven and put them aside.

For the Sauce:

• Heat oil in a medium saucepan over medium-high heat.
• Add sliced garlic and cook until it starts to turn brown, about 1 to 2 minutes.
• Mix in the crushed tomatoes, reduce the heat to low.
• Add torn basil leaves, mix well, and let it simmer for 10 minutes.
• Cover the saucepan, take it off the heat, and set it aside.

For the Filling:

• Spray a large nonstick skillet with cooking spray and heat it over medium-high heat.
• Add onion and zucchini; cook until the onion begins to brown, about 5 minutes.
• Mix in chopped garlic and cook for another minute, then transfer the mixture to a small bowl to cool down.
• In another small bowl, mix together ricotta cheese, parsley, chopped basil, and 2 tablespoons of Parmesan cheese.
• Add the cooled onion mixture to the ricotta mixture and stir to combine.
• Mix in the egg, salt, and pepper.

For the Rollatini:

• Lower the oven temperature to 400ºF.
• Spread 3 tablespoons of the sauce on the bottom of an 8- X 8-inch baking dish, covering it completely.
• On a clean cutting board, lay out a slice of eggplant.
• Place 2 tablespoons of the filling at the narrower end of the eggplant slice and roll it up.
• Place the rolled eggplant, seam side-down, in the baking dish. Repeat with all eggplant slices.
• Pour the remaining sauce and sprinkle the remaining tablespoon of Parmesan over the rolled eggplants.
• Bake until the sauce is bubbling, about 10 to 15 minutes.