Awesome Eggplant Rollatine

• 4 eggs, lightly beaten
• 2 tablespoons garlic powder, divided
• 2 cups grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 cup vegetable oil for frying
• 2 large eggplant, peeled and sliced
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1 tablespoon dried parsley
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (28 ounce) jar tomato pasta sauce, divided

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6. Bake in preheated oven for 30 minutes.

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

Taken from www.allrecipes.com/recipe/20088/awesome-eggplant-rollatine/ (may not work)