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Preheat oven to 400F
Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into ¼-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with a paper towel and wipe off remaining salt.
Bake eggplant: Lay eggplant on a sheet pan. Brush the eggplant slices with olive oil and bake for 10 minutes. Remove and let cool.
Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, cooked Turkey sausage, egg, salt & pepper, minced garlic, oregano, and fresh basil. Mix well.
Pour a layer of half the Rao's Homemade Marinara sauce on the bottom of your casserole or baking dish. After the eggplant has cooled, spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
Spoon the remainder of the Rao's Homemade Marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese.
Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve with additional Rao's Homemade Marinara on top of each serving and enjoy!