Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Broil 5 minutes on each side or until browned and tender.
Reduce oven temperature to 400°.
Spread 1/4 cup pasta sauce in bottom of an 8-inch square baking dish.
Combine ricotta cheese and next 5 ingredients in a bowl; stir well. Spoon 2 heaping tablespoons of ricotta mixture onto 1 end of each eggplant slice. Roll up slices, and place, seam sides down, in baking dish. Spoon remaining 1/2 cup pasta sauce evenly over rollatini, and sprinkle with mozzarella cheese. Bake at 400° for 35 minutes or until cheese is browned and bubbly.