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Potato and Eggplant Rollups (dairy)

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 1/2 cup oil for frying
2 large eggplant, peeled and sliced
2 large potatoes slice thin and held in cold water.
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package chopped frozen spinach, thawed and pressed
4 cups Mariara Sauce or 1 28 ounce jar tomato pasta sauce, divided

Preheat oven to 350. 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. Cook the slices of the potato for about 1 minute on each side and then place them on paper towel to drain. Dredge eggplant slices in flour, then in egg mixture and then in the Parmesan mixture. Fry the 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 the 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 on slice of potato on top of a slice of eggplant. Place about 2 tablespoons of spinach mixture in the center of each potato 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. Serves 6.