Dip in the egg wash then the bread crumbs and fry a few pieces at a time.
Arrange them on a foil sheet to get them all ready for the ricotta filling.
Open a container of ricotta. Crack open an egg and stir it - in with a fork. Add parsley and stir some more.
Preheat the oven to 375 degrees F (190 degrees C).
To assemble
Take 1 breaded sliced eggplant and put 1 spoonful of the ricotta mixture in the middle of the strip and fold both sides. Creating like a pillow cushion. Arrange them on a 9x9 baking pan. (Pour a little marinara sauce on the bottom of the pan before putting the rollatini in it).
When all done, pour the rest of the marinara sauce. Covering it all and then top with the shredded mozzarella cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil doesn’t touch the cheese.