• Start with the eggplants. Wash and dry them and cut off the ends. Cut the eggplant into thin slices (from the longest end) and as even as possible. If you have it, you can use a slicer for a more even result.
• Place the slices in a colander and salt them and then let them rest with a bowl underneath for about half an hour so that the water they contain is expelled.
• While you wait, prepare the other ingredients.
• Starting with the filling. First, dice the mozzarella cheese. In a In a shallow bowl put the cream cheese, and add the mozzarella. Put salt, black pepper and chopped parsley and mix all the ingredients well with the help of a teaspoon.
• In another bowl prepare the breadcrumbs with the grated parmesan cheese, salt and pepper.
• In another bowl beat the egg.
• When the eggplants have purged the water, wash them under running water and dry them with a cloth.
• Preheat the air fryer to 180 degrees.
• With a kitchen brush, brush the eggplants with olive oil and place them in the basket of the air fryer (do not overlap them) and cook them for 3 minutes.
• Proceed in this way with all the eggplant slices.

Prepare the rollatini:

• Quickly coat the eggplant in breadcrumbs.
• Place the eggplant on a smooth surface. Take a teaspoon of cheese mix, and place them on the end of the eggplant.
• Roll up forming a roulade. Dip the rolled eggplant on the egg and then in the breadcrumbs.
• Proceed in this way for all slices until all ingredients are used up.
• To cook these breaded eggplant rolls, secure the rolls with a long toothpick or kebab stick.
• On each toothpick place four rolls. This will help make it easier when turning the rolls during cooking.
• Cook the rolls at 350°F (180°C) degrees for about 10 minutes in the air fryer.
• Remembering to flip them halfway through cooking.
• Breaded rollatini are ready. Serve hot!