Lemony eggplant rolatini

Ingredients

• 2 Eggplants
• 1/2 Lemon zest
• 2 cups Shredded mozzarella
• 1/4 cup Grated Parmesan cheese
• 15 ounces Ricotta cheese
• 1/8 cup Finely chopped parsley flat leaf
• 1/8 cup Good olive oil
• 1 Clove garlic, finely chopped
• 1 Egg
• Salt and pepper
• 1 Jar Rao's tomato basil pasta sauce

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