Per 1 rolatine
1 large eggplant, sliced lengthwise into even 1⁄8-inch slices (as thick as the cover of a hardcover book)
Flour for dredging
Egg wash of 6 beaten eggs, mixed with 1⁄2 cup water
2 cups bread crumbs
Oil for frying
1 pound ricotta cheese
8 ounces shredded mozzarella cheese
1⁄2 cup grated Parmesan
Salt and pepper
11⁄2 pounds fresh spinach, washed and cooked
4 cups tomato sauce
Bread and fry the eggplant: Dip a slice of eggplant in the flour to coat both sides; shake off excess flour, submerge in egg wash, shake off excess, and coat in bread crumbs, pressing to make sure they adhere well. Place on a holding tray, and repeat with remaining slices. Heat oil to 350°F (a piece of vegetable should sizzle visibly when dropped into the oil). Fry the breaded eggplant slices for 1 minute per side, dripping any excess oil off before stacking them between layers of paper towels.
Fill and roll: Heat oven to 350°F. Combine the 3 cheeses in a mixing bowl, and season lightly with salt and pepper. Place 1 teaspoon cooked spinach and a generous teaspoon of cheese mixture at the wide end of a fried eggplant slice. Roll away from yourself, jellyroll style, and place into a baking dish, with the seam on the bottom. Repeat with remaining eggplant and fillings, lining the finished roulades close together in the baking dish.
Bake until cheeses are visibly hot, and the edges begin to brown lightly. Serve on a pool of tomato sauce, garnished with basil leaves. One piece per appetizer portion, 2 per main course.