1Use a three quart casserole dish or bigger for this,you want to pack the eggplant rolls in firmly so they stay together during baking.
2First thing to do is peel and sliced the eggplants either length wise or round.I prefer round because I believe it is much more tender than serving it cut length wise.You also get more rolls than length wise,smaller rolls but do it the way you like it best.
3So after peeling and slicing the eggplant,thin enough so they do not break or tear,(I slice mine using a filet knife so I can get them as thin as possible).Place the slices on paper towels and put an empty pot on top to squeeze to the excess water from the eggplant.Now you can bread the eggplant using 6 of the eggs and the milk,seasoned bread crumbs with the flour mixed in it.
4Fry the eggplant in oil,both side until golden brown,lay them on paper towels to absorb any excess oil.
Mix together the ricotta cheese,1/2 of the mozzarella cheese,4 eggs,1 cup of chopped parsley,s&p,1/2 of the grated Romano cheese and the chopped fresh spinach.
5Spread 1/2 of a quart of marinara on the bottom of the casserole dish and place the eggplant rolls in as firmly as you can ending with only a single layer when finished.Try not to stack them on top of each other,they will stick to each other and it won't look too nice when serving.
6When your dish is full,spread more of the marinara over the entire top and sprinkle with the remaining mozzarella and Romano cheese,bake in a pre-heated 350 oven for one hour covered with foil.Be careful not to let the foil touch the casserole as the acid in the tomato sauce will eat away at the foil!
7Remove the foil when it's finished baking and let it rest for 10/15 minutes before serving so it sets up properly and won't run on you.Serve this with a garnish of the parsley, the extra sauce on the side,some grated cheese,a tossed salad and some good crusted bread or garlic bread! Enjoy!! :)
8Sorry there are no photos yet,I'll add them later!!