Thinly slice eggplants lengthwise.
1 medium eggplant
Heat a large sauté pan on medium heat. Add olive oil, and add as many slices of eggplant as you can once that heats up. Sauté for 3 minutes each side until eggplant is flexible. You'll most likely have to do the eggplant in batches.
3 tablespoons olive oil
Pre-heat oven to 375 degrees F.
In a medium bowl, add the ricotta, egg, parmesan, shredded mozzarella, basil, oregano, and salt, and mix until combined.
1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 large egg, 1/2 teaspoon salt
Line baking dish with a cup of diced tomatoes and top with sliced tomatoes.
15 ounces diced tomato, 1 large tomato
Put a dollop of ricotta mixture on the fat end of each slice of eggplant and roll from the fat end, capturing the cheese filling. Place seam side down in baking dish.
Top with diced tomatoes and sliced mozzarella. Bake for 35 - 40 minutes
3 ounces mozzarella
Serve and enjoy.