Placethe 6 oz of capellini in salted water (like the sea) and cook until just under al dente. It will cook further in the over.
Let the pasta cool
Do not cut the pasta, the longer strands, once mixed with the cheese and spices, works just fine.
Then add the mozzarella, parmesan, marjoram or basil, salt and pepper and mix well.
Increasing the Parmesan made sense because I love this cheese, and it has greatly improved the dish. It is also important to use good cheese. Get Parmesan that is at least 24 months aged and grate it yourself, when I can getit I use 3 1/2 years aged.
Take two pieces of the Eggplant, overlap them and just roll up some of the capellini mixture. When rolling up these packets the pasta will hang out both ends, do not worry, it all gets covered with sauce anyway.
Spray a baking dish with PAM or similar spray. Place the rolled-up pieces in a baking dish.
Pour the Tomato Sauce over the Rollatini. Spread it over all the pieces. Sprinkle whatever is left of the cheese over the Rollatini.
Cover with Aluminum foil, place in a pre-heated 375 degree F oven and cook for 25-30 minutes. Make sure the sauce is bubbling and the cheese melted. Remove from the oven, let sit for a bit, 5-10 minutes, then serve and dig in!