Awesome Eggplant Rollatini
from http://www.allrecipes.com

6 eggs, lightly beaten, divded
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
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
1 (28 ounce) jar tomato pasta sauce, divided


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a shallow mixing bowl combine 5 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3 Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4 In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5 Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6 Bake in preheated oven for 30 minutes.

I left out the flour and substituted 1/2 C. atkins bake mix!
7 Carbs per roll for us we used tomato sauce with 5 carbs a serving- we only ended up using 1 1/2 eggplant and we made twelve rolls.