I suggest that you use a marinara sauce such as these by Bertolli. This dish is SO delicious. They eggplant is not soggy, the cheese melts in the middle, and you can control how much sauce you use--but definately serve it with crusty European bread. We always serve this eggplant rollatini with couscous--a perfect pairing actually, the aforementioned hearty bread and a green vegetable (in this case spinach).
2 medium eggplants (sliced lengthwise into 1/4-1/3 inch slices-and no I never measure)-do NOT peel
8 oz. part-skim ricotta (1 cup)
8 oz. goat cheese (1 cup)
1 pkg. part-skim mozzarella
1 egg, beaten
1 cup freshly grated Parmesan cheese (divided into half--1/2 cup goes in filling, 1/2 cup gets sprinkled on top)
handful of basil leaves, chopped
1-2 garlic cloves, minced
2 green onions, chopped (optional)
1 jar of marinara sauce (I used a really big jar, but about 3 cups should cover the dish--we just like a lot of sauce)
1 box of couscous (Near East is the brand sold at most grocery stores)--I think 10 oz. is the size I used--get one that serves at least 6 people.
Preheat oven to 350°F.
Spray 3 baking sheets and one 13x9x2-inch glass baking dish with OLIVE OIL nonstick spray. Arrange eggplant slices in single layer on prepared sheets and lightly spray them. Season the slices with salt and pepper. Bake them for 10 minutes, turning once, until the slices are tender. They may stick slightly on the pan, so turn them over gently. It's ok if they tear--you can do a 'patch job' afterwards. Below are what mine looked like--the good and the 'bad'.
Serves about 8 (if you serve the rollatini with bread and a vegetable, a 6 serving box of couscous should be sufficient for 8 people).