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

Slice the eggplants into 1/4-inch thick slices, about 16 slices.

Arrange slices on a baking sheet, sprinkle with salt, and let sit for 10 minutes. Pat dry with a paper towel.

Brush both sides of eggplant slices with olive oil and roast for 8 minutes, flip, and roast another 5 minutes until tender. Let cool.

In a large bowl, combine ricotta, feta, mozzarella, parmesan, garlic, eggs, salt, and pepper. Mix well.

Spread marinara sauce in the baking dish. Divide ricotta mixture among eggplant slices, roll up, and place seam-side down in the dish.

Spoon remaining cheese mixture around eggplant rollups. Cover with remaining marinara sauce and sprinkle with remaining mozzarella and parmesan.

Bake covered for 30 minutes. Uncover and bake additional 15 minutes until bubbly and browned. Let rest 10 minutes before serving.