Eggplant Rollups

Ingredients

 * 1) 4 eggs, lightly beaten
 * 2) 2 tablespoons garlic powder, divided
 * 3) 2 cups grated Parmesan cheese, divided
 * 4) 1 tablespoon Italian seasoning
 * 5) salt and pepper to taste
 * 6) 1 cup all-purpose flour
 * 7) 1 cup vegetable oil for frying
 * 8) 2 large eggplant, peeled and sliced
 * 9) 1 (15 ounce) container ricotta cheese
 * 10) 1 cup shredded mozzarella cheese, divided
 * 11) 1 tablespoon dried parsley
 * 12) 1 (10 ounce) package chopped frozen spinach, thawed and pressed
 * 13) 4 cups Mariara Sauce or 1 28 ounce jar tomato pasta sauce, divided

Directions
Preheat oven to 350 degrees F

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.

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.

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.

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.

Bake in preheated oven for 30 minutes.