Preheat oven to 350 degrees.
Heat 2 inches of oil in a large frying pan on medium-high heat.
Create a breading station by preparing three plates.
Pour flour into one plate, eggs in another, and bread crumbs in the third plate.
Dredge eggplant in flour, egg and bread crumbs.
Fry in pan for two minutes per side and drain on paper towel.
Combine farmers cheese, egg, cream cheese, basil cubes and garlic.
Place about two tablespoons of cheese mixture on one side of the eggplant slices and roll.
Place seam side down in pan filled with half of the jar of marinara.
Repeat process with remaining eggplants until entire pan is filled with eggplant rolls.
Top rolls with marinara. Top with Mehadrin Mozzarella cheese.
Bake for twenty minutes.