Slice the eggplant lengthwise into 1/4" slices,discarding the short end pieces. Sprinkle with salt and allow to sit for at least 15 minutes to draw out the water. Blot with a paper towel, turn over and repeat with the other side.
Meanwhile, brown the sausage in a skillet. Set aside to cool slightly.
In a separate bowl, stir together cheeses, herbs, and egg. Add in sausage; mix to combine.
Preheat an oven to 375F.
On a large plate, mix together salt, seasoning, breadcrumbs and panko.
Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture. Spoon approximately 2-3 tablespoons of filling onto the center of the eggplant, then roll up, beginning with the narrow end. If necessary, secure with a toothpick (I only had to do this with one slice). Place on baking sheet. Repeat with the remaining slices. Spray with cooking spray or sprinkle with olive oil.
Bake the rolls for 10 minutes. Spoon pasta sauce over the top, sprinkle with cheese and return to the oven for another 10 minutes. Serve immediately.