Preheat oven to 350℉
Peel and slice eggplant legnthwise into 1/8 inch thick slices
Sprinkle eggplant slices with salt to help remove excess moisture and any bitterness and let stand for about 10 minutes. Then rinse off the salt and pat dry with a paper towel.
Arrange three wide shallow bowls on the counter.Add flour to the first bowl. Then whisk together egg, salt, and milk in the second bowl. Combine your gluten free bread crumbs, parsley, salt, and pepper in the third wide, shallow bowl.Now follow three steps to bread your eggplant. First, dredge in the flour and shake off excess. (Shaking off the excess flour is key to getting your breading to stick.) Next, run the eggplant through the egg mixture to coat it lightly and hold the eggplant over the liquid to let any excess fall back into the bowl.Then coat with the breadcrumb mixture. Fry in batches for 2 minutes on each side. Drain on paper towels.
Next combine ricotta, egg, salt and pepper, to taste. Add mozzarella and 3 tablespoons of parmesan.
Chiffonade the basil by simply rolling up about eight leaves at a time and slicing the roll with a sharp knife to make thin ribbons of basil. Then fold into ricotta mixture.
Spoon 1 tablespoon of the mixture on the end of each fried eggplant slice and roll up. Place in greased baking dish, seam side down.
Spoon marinara sauce on top and sprinkle with parmesan cheese.
Bake uncovered for 20 - 30 minutes.