Combine all the filling ingredients a in a small mixing bowl and set aside.
Slice the eggplant in half and use a mandoline to make thin slices of eggplant lengthwise. You want about 12-15 slices depending on how much you are making. Set aside.
Layer 1/2 cup of marinara sauce in the bottom of your casserole dish (3-4 qt). Spread using a spatula.
Take a slice of eggplant into your hand and spoon a dollop of the filling onto the end. Roll the eggplant and place in the casserole dish on top of the sauce. Repeat until your casserole dish is filled. We had 12 total roll ups.
Top with 1/2 cup of marinara sauce and sprinkle with additional grated Parmesan (1/4 cup).
Bake for 15 minutes. Serve immediately.
Best stored in an airtight container up to 5 days.
TIP: place the eggplant slices in an even layer on a cutting board and sprinkle with salt. Let sit for 5-7 minutes and then pat dry with a paper towel to remove excess moisture. This will ensure that your final product isn't too watery.