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 flour
1 cup vegetable oil
2 large eggplants, peeled and sliced lengthwise in 1/4-inch slices
15 ounce container ricotta cheese
1 cup mozzarella cheese, shredded
1 tablespoon dried parsley
10-ounce package frozen chopped spinach, thawed and drained
28-ounce jar tomato-based pasta sauce
Preheat oven to 350 degrees. In a shallow bowl, combine three 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 the oil in a large, deep skillet. Dredge the eggplant in egg mixture, then in flour and fry slices a few 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 cup of Parmesan, remaining tablespoon of garlic powder, one egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9-by-13-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.