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Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and sprinkle with za’atar. Grill or roast until tender.
In a bowl, mix ricotta, mozzarella, parsley, salt, and pepper.
Place 1 tbsp of cheese filling on each eggplant slice and roll tightly.
Spread tomato sauce in a baking dish. Arrange eggplant rolls seam-side down. Bake for 25–30 minutes.
Garnish with fresh herbs and an extra sprinkle of za’atar before serving.
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