Eggplant Rollatini (aka - LABOR INTENSIVE MEAL)

I hadn't ever tried eggplant until maybe 2 months ago.  I didn't want to order it at a restaurant for fear that I'd hate it and ruin my meal!  I went to a local Italian restaurant and my friend ordered eggplant parm & I was able to try it.  Turns out - it wasn't so bad!  Then, my sister in law was visiting a few weeks ago and was describing an eggplant meal that sounded so good...I decided to try to find a recipe that sounded similar.  I found this recipe and made it tonight.  WOW - very labor intensive in terms of prep work but - well worth it on a Sunday night.  This will be a weekend only meal but we'll have it again!

Here's a pic of the 1st step of the prep...lots of clean up about to be in my future!

Here's a pic of the final rolled product

Sauce and cheese added - ready for the oven

The finished product - DELISH!

Eggplant Rollatini
Makes 9 rolls

Prep Time: ~40 minutes (mine was closer to 55 minutes)
Bake Time: 25-35 minutes (we ended up cooking for closer to 40 minutes - just due to the sides taking longer)

Ingredients
Eggplant Cutlets
2 large eggplants (the longer the eggplant, the better- makes it easier to roll)
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
1 tablespoon water
2 cups bread crumbs

Spinach and Cheese Mixture
1 10-ounce package of frozen spinach
15 ounces of Ricotta cheese
1 egg
1/4 cup Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup shredded mozzarella cheese
1 teaspoon fresh garlic, minced

Assembly
1 cup homemade tomato sauce
2 cups shredded mozzarella cheese

parsley for garnish (optional)