Preheat your oven’s broiler to high and arrange the sliced eggplants in a single layer on a baking sheet. Broil for about 6 minutes, flipping halfway through, until the slices are tender and golden brown.

Preheat your oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray.

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add finely chopped onion and minced garlic, and sauté for about 5 minutes until soft.

In a large mixing bowl, combine the fat-free ricotta cheese, freshly chopped parsley, dried oregano, and the sautéed onion and garlic mixture. Stir well to create a creamy filling.

Spread a generous amount of the ricotta mixture on the pale side of each eggplant slice, then roll them up tightly and place seam-side down in the baking dish.

Cover the rolls with tomato basil marinara sauce, ensuring each is well coated. Sprinkle shredded cheese and grated Parmesan on top.

Bake for approximately 30 minutes, or until the cheese is bubbly and golden brown. Allow to cool for a few minutes before serving.