Preheat oven to 400°F and lightly grease a baking dish.

Slice eggplants into 1/4-inch thick slices. Salt and let sit for 10 minutes, then pat dry.

Brush slices with olive oil and roast for 8 minutes, flip, then roast for another 5 minutes until tender. Cool.

In a bowl, mix ricotta, feta, mozzarella, Parmesan, garlic, eggs, salt, and pepper.

Spread marinara on the bottom of the dish. Divide cheese mixture among eggplant slices and roll up, placing seam side down in the dish.

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

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until bubbly and browned.

Let stand for 10 minutes before serving.