Lay eggplant slices in a single layer. Sprinkle with salt, and let sit for 15 minutes. Pat dry.
Heat a shallow pot of oil to 350 degrees.
Place flour on a plate, whisk eggs in a bowl, and combine the breadcrumbs with 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
Dredge the eggplant slices in flour, then eggs, and finally breadcrumbs.
Fry in oil for 2-3 minutes per side, or until golden brown. Place on a wire rack to drain.
Combine the filling ingredients in a large bowl.
Grease a large casserole dish, and place about 2 cups of marinara sauce in the bottom. (about 1/4 inch deep). Place 2-3 tablespoons of the filling in the center of each eggplant slice. Roll up, and place seam side down in the dish.
Dollop a little bit more sauce on the top of each eggplant roll. Sprinkle the top with 1/2 cup shredded mozzarella and 2 Tablespoons parmesan cheese.
Preheat oven to 375 degrees, and bake for 20-25 minutes, or until golden brown and filling is bubbling.
