Eggplant Rollatini

Ingredients:
2 Medium eggplants
24 oz jar of pasta sauce
1 24 oz package of thawed
chopped spinach
1 cup of mozzerella cheese
1 1/2 cups skim milk ricotta
cheese
Breadcrumbs
3 Eggs
Salt and pepper as needed

Directions:
Preheat the oven to 350 degrees F
First slice each eggplant about 1/3 inch thick
vertically into long slices with a chef knife. Place
on a baking sheet and bake for approximately 7
minutes until each slice is softened. While the
eggplant is baking, mix the spinach, ricotta
cheese, mozerella cheese, and one egg in a
bowl. season the mixture with salt and pepper.
Beat the eggs in a wide bowl with a whisk. Pour
about 1 cup of the breadcrumbs into a wide
bowl. Dip each slice in the egg mixture then the
breadcrumb mixture, making sure to coat the
entire slice. Place a rounded teaspoon of the
spinach mixture on each slice and roll the
eggplant. Place each eggplant roll into a
casserole baking dish and cover with the pasta
sauce and sprinkle with remaining mozzerella
cheese. Bake for about 15-20 minutes or until
bubbly and enjoy!