Preheat the oven to 375°F (190°C).

Slice the eggplants lengthwise and lightly salt them, letting them sit for 10 minutes to draw out moisture.

Rinse and pat the eggplant slices dry.

In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and black pepper.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Place a spoonful of the cheese mixture on each eggplant slice and roll them up.

Arrange the rolled eggplants seam-side down in the baking dish.

Pour the remaining marinara sauce over the rolls.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.