Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
Top with remaining 3/4 cup marinara sauce.
Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
Cool 5 minutes.