1: Preheat your oven to 375 degrees F. Cut 5 crosswise slices from the center area of each eggplant usually about 1/2-inch thick, to get a total of 10 slices. Peel and dice remaining pieces of eggplant and set aside.
2: Heat 2 tablespoons of canna-olive oil into a large skillet over medium-high heat until oil is hot. Sprinkle the eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened usally about 3 minutes per side. Set eggplant slices aside on paper towels.
3: Heat up 1 tablespoon of the canna-olive oil in skillet and cook the garlic for about 10 seconds then add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until the diced eggplant is softened usually about 5 minutes.
4: Pour in marinara sauce and add water. Turn heat to medium-low and cook until eggplant is tender usually about 15 minutes and stir occasionally. If sauce starts to gets too thick you can always add a little more water.
5: Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
6: Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons of the canna-olive oil in a bowl and mix thoroughly. Spread crumb mixture over eggplant casserole.
7: Bake in the preheated oven until casserole is bubbling and crumbs are browned usually about 35 to 40 minutes depending on your oven.