Preheat the oven to 425°F and line two large baking sheets with parchment paper.

Arrange the eggplant planks on a clean kitchen towel and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.

Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 30 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.

Meanwhile, make the filling*: In a large bowl, stir together the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

Assemble the rollatini. Spread the marinara sauce in a 9x13-inch baking dish. Scoop about 2 tablespoons of the filling onto the end of one of the roasted eggplant slices and roll to seal. Place seam side down in the prepared baking dish. Repeat with the remaining filling and eggplant slices.

Cover the baking dish with foil and bake for 20 minutes, or until the eggplant is soft.

Sprinkle with pine nuts and red pepper flakes, garnish with fresh basil, and serve.