Awesome Eggplant Rollatine

I've had Eggplant Rollatine at restaurants and wanted to try a homemade version. Here's a recipe I found on Allrecipes.com and instantly loved. It was fun to make with 2 cooks because it saved a little time on multiple steps.

4 eggs, lightly beaten
2 tablespoons garic powder, divided
2 cups grated parmesan cheese, divided
1 tbsp. Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and thinly sliced lengthwise
1 15-oz. container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tbsp. dried parsley
1 10-oz. package frozen spinach, thawed and drained
1 28-oz. jar tomato sauce

1. Preheat oven to 350 F.
2. In a shallow bowl, combine 3 eggs, 1 tbsp. garlic powder, 1 c. parmesan cheese, Italian seasoning, salt and pepper. Pour the flour in a separate shallow dish.
3. Heat oil in a deep skillet. Dredge eggplant slices in flour, then in egg mixture, and fry in oil until golden. Remove to a paper towel-lined plate.
4. In large bowl combine ricotta, 1/2 c. mozzarella, 1 c. parmesan, 1 tbsp. garlic powder, 1 egg, parsley and spinach. Mix well.
5. Coat bottom of 13x9 inch pan with tomato sauce. Place about 2 tbsp. cheese mixture in center of each eggplant slice and roll securely. Place side by side with "seams" on bottom of the pan.
6. Pour remaining pasta sauce (as much as desired) over top of eggplant rolls and top with remaining mozzarella cheese. Bake at 350 for 30 mins.