Eggplant Rollatine

• 2lg. Eggplants-Pealed & sliced lengthwise. 1/8"-1/4" slices.
• 4 eggs-lightly beaten
• 2 tbl. garlic powder (divided)
• 2 cups- grated Parmesan Cheese (divided)
• 1 Tbl Italian seasoning
• Salt & pepper to taste
• 1 cup-All purpose Flour
• 1 cup-Vegetable Oil (for frying)
• 1-15 oz. Container Ricotta cheese
• 1 cup- Shredded Mozzarella Cheese (divided)
• 1 tbl-Dried Parsley
• 1-10oz.pkg. Frozen Chopped Spinach (thawed & pressed)
• 1-28oz. Jar Tomato Pasta Sauce (divided)

1. 1. In a shallow mixing bowl combine 3 eggs.
2. 2. In a 2nd bowl combine 1-Tbl garlic powder, 1 cup Parmesan cheese, Italian seasoning, Salt & Pepper.
3. 3.. In a 3rd separate shallow plate or dish pour the 1 cup flour.
4. 4. Heat oil in large deep skillet.
5. 5. Dredge eggplant in flour, then egg mixture & then seasoning mixture. Fry 2-3 slices at a time 'til light brown on both sides.
6. Remove to paper towels to drain.
7. 6. In a lrg. bowl combine Ricotta, 1/2 cup Mozzarella, remaning 1 cup Parmesan, 1-tbl. garlic powder, 1 egg, parsely & Spinach. Mix well.
8. 7. Spread 1/3 of Pasta sauce in bottom of 9"x13" baking dish.
9. 8. Place about 2 tbl. of Spinach mixture in center of sliced eggplant & roll securely from the narrow end to the wide end. Place in baking dish.Seam side down.
10. Pour remaining sauce over eggplant rolls & top with remaining 1/2 cup Mozzarella cheese.
11. Bake 30 min. 350 degrees F

eggplants, eggs, garlic, parmesan cheese, tbl italian seasoning, salt, flour, vegetable oil, ricotta cheese, mozzarella cheese, parsley, tomato pasta sauce

Taken from www.epicurious.com/recipes/member/views/eggplant-rollatine-1216194 (may not work)