Preheat oven to 400°. Peel eggplant and slice from top to bottom into 12 pieces, ¼ inch thick (long and thin).In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Mix ricotta and 3 Tbsp. Litehouse® Herbs. Place 1-½ oz. of mixture on each eggplant slice. Roll up. Mix tomato sauce with 4 Tbsp. Litehouse® herbs. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. Bake until hot all the way through, approximately 20 minutes. Remove manicotti from pan onto serving dish. Put remaining tomato sauce in the casserole on top of stove. Add heavy cream until sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.