Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4 inch thick strips and set aside.

Sprinkle salt on each eggplant slice and let them rest for about 20 minutes to draw out moisture.

Rinse the salted eggplant slices under cold water and pat them dry with paper towels.

Place the eggplant slices on a baking sheet, brush with olive oil, and roast for 15-20 minutes.

In a mixing bowl, combine ricotta, half the mozzarella, Parmesan, egg, basil, garlic powder, onion powder, salt, and pepper.

Spread marinara sauce on the bottom of a baking dish, roll each eggplant slice with cheese filling, and place seam-side down.

Cover with remaining marinara and mozzarella, then bake covered with foil for 30 minutes, uncover, and bake for an additional 10-15 minutes.

Garnish with fresh basil leaves and let cool slightly before serving.