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