Breaded Eggplant Rollatini

Ingredients

• Eggplant:
• 1 large eggplant, cut lengthwise into 1/4-inch slices
• 1/2 cup milk
• 1/2 cup whole wheat flour
• 2 teaspoons garlic powder, divided
• 1 teaspoon onion powder, divided
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 eggs
• 1 cup panko bread crumbs
• 1/4 cup olive oil, divided
• Sauce:
• 2 tablespoons olive oil
• 1/2 large onion, chopped
• 2 teaspoons minced garlic, or to taste
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can petite diced tomatoes
• 1/2 (14.5 ounce) can chopped tomatoes
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano, or to taste
• 2 teaspoons dried basil, or to taste
• 1 teaspoon salt
• 1 teaspoon poultry seasoning, or to taste
• Filling:
• 1 (15 ounce) container low-fat ricotta cheese
• 1 (8 ounce) package fresh spinach
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/8 teaspoon ground nutmeg
• salt and ground black pepper to taste