Eggplant Rollatini with Spinach

Ingredients

• 2 Cups part-skim ricotta
• 2 egg whites
• 1/4 Cup freshly grated Parmesan
• 1 Teaspoon finely chopped fresh oregano or 1/3 teaspoon dried oregano
• 1 Teaspoon finely chopped fresh basil or 1/3 teaspoon dried basil
• 1 Tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
• 2 Cups chopped, cooked spinach
• 1/3 Cup shredded part-skim mozzarella cheese
• 2 large eggplants
• 1 Cup whole-wheat flour
• Pinch of salt
• Pinch of pepper
• 1 whole egg plus 4 egg whites, beaten
• 1/4 Cup low-fat or fat-free milk
• 2 Cups breadcrumbs
• Vegetable oil
• 2 Cups tomato sauce
• 1/2 Cup shredded part-skim mozzarella cheese
• 1/4 Cup chopped parsley, for garnish

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