Eggplant Rollatini with Spinach

Name: Eggplant Rollatini with Spinach
Ingredients: 2 Cups part-skim ricotta; 2 egg whites; 1/4 Cup freshly grated Parmesan; 1 Teaspoon finely chopped fresh oregano or 1/3 teaspoon dried oregano; 1 Teaspoon finely chopped fresh basil or 1/3 teaspoon dried basil; 1 Tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley; 2 Cups chopped, cooked spinach; 1/3 Cup shredded part-skim mozzarella cheese; 2 large eggplants; 1 Cup whole-wheat flour; Pinch of salt; Pinch of pepper; 1 whole egg plus 4 egg whites, beaten; 1/4 Cup low-fat or fat-free milk; 2 Cups breadcrumbs; Vegetable oil; 2 Cups tomato sauce; 1/2 Cup shredded part-skim mozzarella cheese; 1/4 Cup chopped parsley, for garnish