Lightly grease 2-quart rectangular baking dish; set aside.
Peel eggplant, if desired. Cut eggplant lengthwise into 1/4-inch-thick slices. In a shallow bowl stir together egg and water. In another shallow bowl stir together bread crumbs and garlic powder. Dip eggplant slices in egg mixture, then in bread crumb mixture to coat.
In very large skillet, cook eggplant slices in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Cool slightly.
In medium bowl, combine cheeses, parsley, and pepper. Divide cheese mixture evenly between eggplant slices, spooning mixture onto one end of each slice. Roll slices around filling. Place, seam sides down, in prepared baking dish. Spoon marinara sauce over eggplant rolls.
Bake, covered, in a 350 degree F oven about 25 minutes or until heated through. Makes 6 side-dish servings.