Preheat oven to 350°F.

Cut eggplant lengthwise, into ¼ inch strips.

Salt both sides of eggplant slices well, and set in colander, with the colander placed in a sink of bowl.

Leave for 30-45 minutes (this step can be skipped, but the salt helps dry out the excess moisture, leaving the eggplant with a better texture and taste. Very minimal salt is absorbed).

In a large skillet, coat the entire bottom of the pan in olive oil over medium high heat.

Add slices of eggplant and cook about 3 minutes until turning brown and soft. Repeat on each side. Make sure to use enough oil!

Place eggplant on paper towels and blot to get rid of excess olive oil.

In a small bowl combine the ricotta, egg, and a bit of salt and pepper. Mix well.

In the middle of each strip of eggplant, place a heaping spoonful of ricotta and roll the eggplant. Place in a baking dish, seam side down. Repeat with all eggplant.

Coat the tops of the eggplant rolls with Marinara and Mozzarella.

Bake at 350°F for 20 minutes.

Broil for 5 minutes until cheese is brown and bubbly.