In a 2nd bowl, combine 1 Tbsp garlic powder, 1 cup Parmesan cheese, salt & pepper
In a 3rd separate shallow plate or dish pour the 1 cup flour
Heat oil in large deep skillet
Dredge eggplant in flour, then egg mixture and then seasoning mixture. Fry 2-3 slices at a time 'til light brown on both sides. Remove the paper towels to drain.
In a large bowl, combine Ricotta, 1/2 cup Mozzarella, remaining 1 cup Parmesan, 1 Tsp garlic powder (or to taste), 1 egg, fresh parsley. Mix well.
Spread 1/3 of pasta sauce in bottom of 9 x 13 baking dish
Place about 2 Tbsp of mixture in center of sliced eggplant and roll securely from the narrow end to the wide end. Place in baking dish. Seam side down. Pour remaining sauce over eggplant rolls and top with remaining 1/2 cup Mozzarella cheese
