Cut the eggplant lengthwise into thin strips. Sprinkle salt on top and let it sweat for 20 minutes. Dry with a paper towel.

Set out egg, flour, and bread crumbs in separate plates.

Roll the eggplant strip around a mozzarella stick. Dip each eggplant roll in flour, then egg, then bread crumbs, twice (flour, egg, bread crumbs, flour egg, breadcrumbs).

Serve with marinara dipping sauce.

Fry in hot oil on both sides until golden.