Eggplant Roll Ups

Directions

1. 1
   Slice eggplant lengthwise into sixteen thin (about 1/8-inch thick) slices.
2. 2
   Place the 3 eggs in a shallow bowl and beat with the water.
3. 3
   In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper.
4. 4
   Dip the eggplant slices in the eggs, coating the entire surface.
5. 5
   Press the egg-coated slices into the matzo mixture, coating the entire surface.
6. 6
   Heat about 1/8-inch of vegetable oil in a large saute pan over medium heat.
7. 7
   Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy.
8. 8
   Drain on paper towels and set aside.
9. 9
   Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.
10. 10
    For filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and remaining 1 egg in a large bowl.
11. 11
    Mix to blend the ingredients thoroughly and set aside.
12. 12
    Preheat the oven to 375F.
13. 13
    Spoon one cup of pasta sauce into an ungreased 13x9-inch baking dish.
14. 14
    Place equal amounts of the filling on the wider ends of eggplant slices.
15. 15
    Carefully roll up each slice and place the rolls, seam sides down, in the prepared baking dish.
16. 16
    Spoon the remaining pasta sauce on top.
17. 17
    Cover the pan and bake for 30 minutes.