Prepare Eggplant by removing skin and slicing length wise into 1/4 inch strips.
Add salt and pepper to both sides of eggplant strips.
Place flour in a shallow dish or plate
Mix bread crumbs and parmesan cheese together and place in shallow dish or plate.
Crack 3 of your eggs in a shallow bowl and scramble.
Dip one slice of eggplant first in the flour and coat both sides then dip in egg mixture and finally breadcrumb mixture. Repeat with all slices.
Heat a couple of tablespoons of olive oil in a skillet at a time on medium high heat. Place about 3-4 eggplant slices in the skillet at a time. (depending on skillet size and how many you can fit without overcrowding.) Cook for 2-3 minutes per side and remove to a dish lined with a paper towel.
Continue until all eggplant are cooked. Set aside.
In a large bowl beat eggs until lightly scrambled.Mix in ricotta cheese, cottage cheese and mozzarella.
Gently fold in basil.
Prepare a large casserole (about 13 x 9 inch) dish with about 1-2 cups of marinara sauce spread in the bottom.
To make rollatini, add 1-2 Tablespoons of ricotta cheese mixture to the center of eggplant and roll it up to enclose the mixture. Place seam side down in a casserole dish.
Continue to fill all of the eggplant and place side by side to fill casserole.
Top with more marinara sauce. Then sprinkle with about 1 cup of mozzarella and 1/2 cup of parmesan cheese.
At this point you can either place casserole in the fridge or bake right away. It will stay fresh in the fridge cover with plastic wrap for 2-3 days. When ready to bake preheat oven to 375 Degrees F. Bake Rollatini for 15-20 minutes. If its coming out of the fridge it may need a bit longer.