Cut stem from eggplant and slices lengthwise into 12 slices, about 1/8 inch thick. Dip slices into mixture of egg and milk, then into crumbs. Place slices in one layer on a jellyroll pan or large cookie sheet brushed with olive oil. Broil until lightly browned on both sides; set aside.
Warm tomato sauce with garlic powder, onion powder and parsley while preparing filling. Mix Ricotta, spinach, 1/4 cup Mozzarella cheese and the Parmesan cheese. Spoon mixture onto eggplant slices and roll up.
Spoon some of the warm sauce into a large baking dish and place rolls, seam side down, into the dish. Top with remaining sauce and bake at 350 F. for 30 minutes. Sprinkle with remaining 1/4 cup Mozzarella cheese and let cheese melt.
By Robin from Washington, IA
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