Slice the eggplants lengthwise into 1/4-inch thick strips. Sprinkle salt on both sides of the slices and let them sit for about 20 minutes to sweat out excess moisture and bitterness.

After 20 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

Heat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and grill them for about 3-4 minutes on each side until they are tender and have grill marks.

In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated parmesan, beaten egg, chopped basil, chopped parsley, minced garlic, and black pepper. Mix well until all ingredients are fully incorporated.

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the crushed tomatoes, dried oregano, and salt. Simmer the sauce for about 10 minutes to allow the flavors to meld.

Preheat your oven to 375°F (190°C).

On a clean surface, take a grilled eggplant slice and place about 2 tablespoons of the filling at one end. Roll the eggplant slice tightly around the filling and place it seam-side down in a baking dish.

Repeat with the remaining eggplant slices and filling. Pour the prepared tomato sauce over the assembled involtini.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Let the involtini cool for a few minutes before serving. Garnish with additional fresh herbs if desired.