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.