Slice eggplant lengthwise using a mandoline slicer or a sharp knife. Arrange eggplant slices on a tray or baking sheet, sprinkle with salt and let them rest for 10 minutes to release the moisture. Blot with a towel.
Sprinkle eggplant slices with olive oil, transfer to the oven and bake for 10-15 minutes.
In a bowl, combine ricotta, cream cheese, sour cream, Parmesan, garlic powder, salt and pepper. Mix well and set aside.
Take eggplant slices out of the oven. Spoon ricotta mixture into each eggplant slice and roll it up.
Pour homemade marinara into the bottom of a casserole dish. Arrange eggplant rolls on top of the sauce and sprinkle mozzarella on the top.
Place into the oven and bake for 30 minutes or until cheese is melted and golden.
Let sit 3-5 minutes and serve sprinkled with more Parmesan and chopped parsley.