First, preheat the oven to 350F, and line 2-3 baking sheets with parchment.

Wash and dry your eggplant, cut off the tops and bottoms, and slice them lengthwise {not too thin or they will fall apart after baking}.

Drizzle the prepared baking pans lightly with olive oil, lay the slices on top without overlapping them, drizzle a little more oil on top and season with salt, pepper, garlic powder, and onion powder. If there are any slices that are awkward, too thin, etc, don't bake them and save them for the sauce.

Bake for 20-25 minutes, until they are lightly golden and softened. Set aside until cool enough to handle.

While the eggplant is baking, start the tomato sauce. In a medium nonstick pot, heat the garlic and 1 tablespoon olive oil over medium heat. If you have any of the leftover eggplant set aside, dice thinly and saute with the garlic and olive oil.

Season with salt, pepper, and some garlic powder until the eggplant has softened and caramelized slightly.

Add in the tomato sauce, along with a tiny pinch of sugar. Lower heat to a simmer, and allow to cook until needed.

When eggplant slices are ready to be used, make the cheese mixture. In a medium bowl, mix together the ricotta cheese, shredded mozzarella, Parmesan, and eggs, along with some salt, pepper, garlic powder, onion powder, and parsley.

Turn the oven up to 400F, lightly oil two casserole dishes, and spoon a bit of the tomato sauce on the bottom of each.

Assemble the eggplant rolls and fill them with the cheese mixture, arranging them in the casserole.

Once they are all done, cover with the remaining tomato sauce, and place the fresh mozzarella slices on top.

Bake at 400F for 30-40 minutes, until cheese is melted and golden and everything is bubbly.

Let cool slightly and enjoy!