Preheat oven to 425°F.
Using a mandolin or a very sharp knife carefully cut the eggplant into long vertical slices that are ¼ inch thick.
Place the slices in a single layer on a parchment paper lined baking sheet. Bake for 12 - 15 minutes. This step is to dry out your eggplant so it won’t release a bunch of water as it cooks so it is done when it looks like it has shrunk some and is slightly dry, but not brown or burnt. You will most likely need to work in batches. I don’t recommend placing more than one baking sheet in the oven at a time.
When the eggplant has finished baking remove it from the oven and let cool for 10 minutes.
Reduce oven temperature to 375 degrees F.
While the eggplant is cooling mix the shredded chicken, ¼ cup of marinara sauce, Italian seasoning, Parmesan cheese, and salt together in a large bowl.
Add ½ cup of marinara to the bottom of an oven-safe casserole dish.
Place approximately 2.5 ounces of shredded chicken mixture at one end of an eggplant slice and gently roll it up. Place the roll in the casserole dish with the overlapping end face down. Repeat this for all of the eggplant slices.
Top each eggplant roll with 2 tablespoons of marinara sauce. Sprinkle mozzarella cheese over the rolls and place in the oven to bake for 20 minutes.