Slim downed Eggplant Rollatini

Taking a restaurant favorite and making it healthier was quite the challenge!  This rendition really reduced the calories without taking away any of the flavor!  To make this you will need:
1-2 large eggplants, top(s) removed and sliced to 1/3 - 1/2 inch slices long ways,
1 cup Panko breadcrumbs
Olive Oil Pam
For the filling:
2 cups part skim Ricotta

1 cup shredded low fat Mozarella
1/2 cup low fat Grated Parmesan
1/2 cup egg beaters
1 tablespoon Italian Seasoning
1/4 teaspoon salt
Pepper to taste
For the topping:
A good Marinara Sauce
1/2 cup shredded lowfat Mozarella
1.)  Preheat oven to 400 degrees.  Prepare a baking sheet by spraying with Pam
2.)  Spray each side of the eggplant with Pam.  Dredge the eggplant through the breadcrumbs.  You only need a light coating of the crumbs.  Put on the baking sheet.  Spray the top of the breaded slices with Pam.  Bake for 30 minutes.  Set aside.
3.) In a mixing bowl, combine ricotta, grated cheeses, egg beaters, Italian seasoning, salt and pepper.
4.)  In a baking dish pour a 1/2 cup of the marinara sauce.
5.)  Take a slice of the baked eggplant and add a heaping tablespoon full of the chees mixture to the end.  Roll up the eggplant and place in the baking dish.  Continue with the remaining eggplant slices until all are filled.
6.)  Spoon 2 tablespoons of sauce over each rollatini.  Srinkle each rollatini with mozzarella cheese.  Bake uncovered at 350 for 20 minutes.