In a large bowl combine eggs, rice, spinach, Parmesan cheese, and salt. Cover and chill about 1 hour or until slightly thickened. Shape rice mixture into 24 balls (using about 2 tablespoons mixture for each ball). Place bread crumbs in a shallow dish. Roll rice balls in bread crumb mixture to coat.
Preheat oven to 300 degrees F. In a heavy saucepan or deep-fat fryer heat 2 inches vegetable oil to 350 degrees F. Fry rice balls, a few at a time, in hot oil for 3 to 5 minutes or until golden brown. Drain on paper towels. Keep warm in the oven while frying the remaining rice balls.
Meanwhile, in a small saucepan heat marinara sauce over medium heat until heated through. Serve hot rice balls with marinara sauce.