Brush both sides of the eggplant slices and grill both sides. Remove from grill pan and place to the side to cool.
In a shallow baking dish, spread out ½ cup of marinara sauce.
In a separate bowl, mix the Ricotta, grated Pecorino Romano, and Sun-Dried Tomato Pesto together.
Assemble each cannelloni by placing 2 grilled eggplant slices on each Parmesan Folios Cheese Wrap. Top each eggplant slice with a leaf of basil and a tbsp. of the Ricotta mixture. Roll the cannelloni and place in the baking dish. Repeat for the remaining 7 Parmesan Folios.
When complete, add the remaining ½ cup of marinara sauce over the 8 cannelloni and bake in a preheated oven at 350°F for 4 - 5 minutes (just until they begin to melt). Take out of oven and serve.