In a large skillet coated with nonstick cooking sprays cook and stir the egg-plant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes, set aside.

In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well.

Stuff into manicotti shells. Pale in an 11-in x 7-in x 2-in baking dish coated with nonstick cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350 for 25-30 minutes or. Until heated through.