Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.
Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.
Stir together ricotta cheese and next 6 ingredients.
Place 1 tablespoon mixture in center of each eggplant slice, and roll up.
Spread half of Marinara Sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange eggplant rolls, seam side down, over sauce; cover with remaining sauce.
Bake at 375° for 25 minutes.