Sprinkle the eggplant with the salt, set aside for 5 to 10 minutes. This will help tenderize the eggplant. Rinse and pat dry.
Place the egg whites in a bowl and gently whip. Place the panko in a second bowl. Dip each slice of eggplant into the egg white and then the panko, making sure to coat all sides of the eggplant. Place on a baking sheet and bake for 10 minutes. Remove from the oven and turn over each slice. Return to the oven for another 5 to 10 minutes or until golden brown.
Divide the cooked eggplant between each bottom half of the ciabatta rolls. Top with marinara, mozzarella, and parmesan. Place the top half of each ciabatta roll and cut in half. Serve.