Preheat oven to 425F.
Sprinkle eggplant slices on both sides with 1/4 tsp salt and place in a colander to drain for 15 minutes. Rinse well and press between 2 paper towels to dry.
Arrange eggplant slices in a single layer on greased baking sheets. Spray eggplant slices on both sides with olive oil cooking spray.
Bake at 425 until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F.
While eggplant is baking, stir together ricotta, basil, pepper, oil, and remaining 1/2 tsp salt in a medium bowl.
Pour 1 cup of the marinara sauce into an 11 x 7 in baking dish. Place 1 Tbsp ricotta mixture on 1 eggplant slice and roll up from the short end.
Place rollup, seam side down in the baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
Bake at 375F until sauce is bubbly and warm and tops of rollups are very lightly browned, about 15-20 minutes. Top with parmesan and basil. Serve immediately.
Try adding minced mushrooms, fresh spinach, grated zucchini, or lean/ground turkey/beef to your rollups.