Breaded Eggplant Rollatini

Preheat oven to 350 degrees F (175 degrees C).

Place eggplant slices in a large dish and cover with salted water.

Let soak, about 15 minutes.

Drain and cover with milk.

Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.

Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.

Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.

Place 1 slice eggplant in flour mixture, shaking to coat.

Transfer to bag with panko mixture, shaking to coat.

Repeat with remaining slices.

Heat 1 tablespoon olive oil in a large skillet.

Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side.

Transfer to a cooling rack.

Repeat with remaining eggplant, adding oil as needed.

Heat 2 tablespoons oil in a large pot over medium heat.

Add onion and garlic; cook and stir until onion softens, about 5 minutes.

Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning.

Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.

Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.

Spread 2 to 3 tablespoons of filling over each eggplant slice.

Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan.

Pour tomato sauce evenly on top.

Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Let stand for 5 minutes before serving.