Prepare the eggplants.
Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total.
Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes.
Using paper towel, pat slices dry.
Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer.
Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender.
Remove from oven and let cool.
In the meantime, prepare the cheese filling.
In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.
Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish.
Divide ricotta mixture among eggplant slices, and spread it down the center of each slice.
Roll up prepared eggplant slices and place them seam-side down in baking dish, over the marinara sauce.
Use any leftover cheese mixture to spoon around the eggplant rollups.
Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and continue to bake for 15 minutes, or until lightly browned and bubbly.
Remove from oven and let stand for about 10 minutes.