Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place eggplant slices in a large dish and cover with salted water. Let soak about 15 minutes. Drain and cover with milk.
Step 3
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.
Step 4
Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
Step 5
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.
Step 6
Place 1 slice eggplant in flour mixture shaking to coat. Dip in egg. Transfer to bag with panko mixture shaking to coat. Repeat with remaining slices.
Step 7
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.
Step 8
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.
Step 9
Mix ricotta cheese spinach egg Parmesan cheese 1 teaspoon garlic nutmeg salt and pepper together gently in a bowl to make filling.
Step 9
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.