Trim the ends off and slice the eggplants lengthwise, about ¼ inch thick, spread on cookie sheets, and salt generously. Pre-heat oven to 375°F.
Brown the sausage in a heavy bottomed pan, breaking up with the back of a wooden spoon, drain, and reserve.
Stir together the ricotta, parmesan, oregano, parsley, and egg. Fold in the sausage and salt and pepper to taste, and reserve.
Rinse and pat dry the eggplant slices. Heat a large skillet over medium high heat, spray with pan release, and add eggplant slices a few at a time, making sure not to overlap.
Cook for about one minute a side, and place on a paper towel lined cookie sheet. Spread about 1 cup of marinara in the bottom of a deep sided baking dish.
When all of the eggplant is cooked, the slices should be very pliable. Lay out one slice, short side toward you, place about 3 tbsp. of the cheese/sausage mixture about one third of the way from the bottom and roll into packages.
Place the eggplant package in the pan with the marinara, and repeat until all eggplant is used up and the pan is packed full in a single layer.
Cover the eggplant packages with the remaining marinara sauce, then the shredded mozzarella, and bake until just beginning to brown, about 35 minutes. Allow the bake to rest for about 5 minutes before serving.