Slice eggplants into 1/8 - 1/4 inch slices and arrange in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
In a large bowl, whisk together water, soy flour and 2 eggs until smooth. Heat about ¼ cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking.
Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
Heat oven to 400°F. Lightly butter a 13x9 baking dish. Add ½ cup tomato sauce to pan and tilt to coat bottom with sauce.
For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls.
Cover pan snugly with foil. Bake 30 minutes; remove foil and continue baking for 10 additional minutes, until bubbly and lightly browned.