Wash eggplants, remove stems, peel and slice lengthwise. Dredge eggplant slices into flour. Dip into beaten egg and fry until golden brown. pat dry with paper towels. Place a slice of mozzarella in the middle of each eggplant slice. Add a scoop of ricotta. Roll up slices and place eggplant rolls, seam side down, in greased shallow baking pan and top with a little marinara sauce. Bake in 350 deg. oven for 15 to 25 min. If desired, garnish with chopped parsley and parmesan cheese. Great with pasta on the side.