Step 1

Preheat oven to 400F.

Step 2

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Step 3

Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total.

Step 4

Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes.

Step 5

Using paper towel, pat slices dry.

Step 6

Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer.

Step 7

Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender.

Step 8

Remove from oven and let cool.

Step 9

In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.

Step 10

Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish.

Step 11

Divide ricotta mixture among eggplant slices, and spread it down the center of each slice.

Step 12

Roll up prepared eggplant slices and place them seam-side down in baking dish, over the marinara sauce.

Step 13

Use any leftover cheese mixture to spoon around the eggplant rollups.

Step 14

Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.

Step 15

Cover with aluminum foil and bake for 30 minutes.

Step 16

Remove foil and continue to bake for 15 minutes, or until lightly browned and bubbly.

Step 17

Remove from oven and let stand for about 10 minutes.

Step 18

Serve.