Preheat your oven to 375°F.

Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic powder, oregano, and black pepper. Mix until well combined.

Place a large pot of water on the stove and bring to a boil. Dust a clean surface with flour.

Take a slice of eggplant, place a spoonful of the cheese mixture in the center, and fold it over to create a dumpling shape. Pinch the edges to seal. Repeat with the remaining eggplant slices and filling.

Carefully drop the dumplings into the boiling water in batches. Cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and let drain on a paper towel.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the dumplings in the dish and cover with the remaining marinara sauce. Sprinkle extra mozzarella on top if desired.

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden. Let cool for 5 minutes before serving. Garnish with fresh basil leaves.