Slice eggplant lengthways into 18 thin slices. Reserve two slices and cut them into small dice and set aside until required. Sprinkle whole slices with salt and leave in a colander to drain for ½ hour.
Pat eggplant dry, brush with oil and place onto tray under preheated grill. Cook for approximately 2 minutes each side, or until soft.
For the Filling: In a medium bowl, combine beaten egg, ricotta, diced eggplant, grated parmesan and mozzarella cheese. Spoon 1 tablespoon of filling on one end of grilled eggplant. Roll up to form a cylinder. Repeat to make 16 rolls.
Spoon ½ jar Leggo’s Chunky Pasta Sauce into the base of a greased large shallow casserole dish. Arrange filled eggplant on top. Spoon remaining sauce over the rolls, sprinkle with combined parmesan and mozzarella cheeses, and bake in a preheated oven at 180°C for 30 minutes.