Slice eggplant into 1/4-inch slices. Sprinkle with salt and set aside.
Pat eggplant dry and drizzle with oil. Bake for 15 to 20 minutes, flipping halfway through. Remove eggplant and let cool down slightly.
In a bowl, combine ricotta, mozzarella, Italian seasoning, garlic, and salt.
Line baking dish with 1/3 cup of sauce and begin assembling rollatinis: place about 1 tablespoon (depending on size of your eggplant) of the cheese mix. Gently roll and place into the baking dish and repeat until all is used.
Top with remaining sauce, cover with remaining cheese, and bake for 30 to 40 minutes until cheese is bubbling.