Pre-heat the oven at 180 degrees celcius or 350 degrees fahrenheit.
In a bowl mix together the ricotta, goat cheese, parsley and egg. Season with salt and pepper
Slice the eggplants in long thin slices. In a strainer line the slices of eggplants and cover with course salt, top with a weight in order to drain all the sour flavours. After about 15 minutes brush off the salt thouroughly and dredge in flour mixture.
In a skillet warm vegetable oïl until you see it ripple which indicates that it is warm enough. Lightly fry the eggplants until they are golden on both sides. Reserve
One slice at a time place a heaping spoonful of the mixture in the center of the eggplant. Then roll it into a cylindrical shape. Line up in a baking dish and cover lightly with tomato sauce and top with cheese of your choice. Cover the baking dish with alluminum foil.
Bake in the oven for about 30 minutes until it is warmed through.