Name: Eggplant Rollatini
Yield: 6 main-course
Ingredients: Nonstick olive oil spray; All purpose flour; 4 large eggs, beaten to blend; 3 1/2 cups fresh breadcrumbs made from crustless French bread; 2 2/3 cups grated Parmesan cheese (about 8 ounces); 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium); 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces); 1 1/4 cups ricotta cheese (preferably whole-milk); 3/4 cup chopped fresh basil leaves; 3 cups purchased marinara sauce

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