Cut each eggplant lengthwise into ¼-inch thick slices.
Arrange slices on paper towels on a flat surface and sprinkle with salt. Cover with a layer of paper towel and let sit for 20 minutes.
Turn the oven broiler on. Spray a 9x13-inch baking dish with nonstick cooking spray.
Rinse and dry the eggplant with paper towels. Coat both sides of the eggplant with olive oil (using a pastry brush or paper towel) and place on a baking sheet.
Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes or until golden. Turn the eggplant and broil it for 3 to 4 minutes more.
Remove from the oven and let cool on the baking sheet for about 5 minutes.
Reduce the oven temperature to 350 degrees.
Mix together the ricotta through the pepper in a large bowl.
Spread approximately ¼ cup of cheese filling on an eggplant slice and roll up. Place the roll, seam side down, in the baking dish. Repeat until you have used all the eggplant slices and filling.
Top with the marinara sauce and mozzarella and bake until thoroughly heated, about 25 minutes.