Cut the ends of each eggplant and slice lengthways into thin strips. Sprinkle with kosher salt and leave to sit on a wire rack for 30 minutes. Rinse the strips and pat dry.
Beat 2 medium eggs in a small bowl. In a separate bowl, combine the remainder of the coating ingredients (flour, dried basil, parmesan, and oregano).
One by one, coat the eggplant strips in the egg mix followed by coating in the dry ingredients.
Heat up oil in a frying pan or skillet over medium heat. Cook the eggplant slices for a few minutes per side, until golden. Remove from heat and place slices on chopping board.
Preheat the oven to 400°F (205°C)
In a small bowl, add the filling ingredients and combine well. Spoon the filling mixture onto the eggplant strips and roll. Place each roll in casserole dish or deep baking dish.
Top rolls with marinara sauce and mozarella cheese. Bake for 30 minutes.