Skinnytaste Eggplant Rollatini with Spinach

2 medium Italian eggplants, cut lengthwise into 10 (1/4” thick) slices
Kosher salt, black pepper
1 ½ c. homemade or store bought marinara sauce
1 egg
½ c. part skim ricotta cheese
½ c. grated Pecorino Romano cheese, plus more for serving
8 oz. frozen spinach, heated through and squeezed well
1 T. minced garlic
1 c. shredded part-skim mozzarella

1. Cut the ends off of the eggplants. Cut eggplants lengthwise into ¼” thick slices to get at least 10 slices. If you have a mandolin use it to slice the eggplant.
2. Sprinkle eggplant with salt and set aside 10-15 minutes, to remove excess moisture and bitterness.
3. Pat dry with a towel.
4. Preheat oven 400.
5. Season eggplant with more salt and pepper and place on parchment-lined baking sheets.
6. Cover tightly with foil and bake until tender and pliable but NOT full cooked, 8-10 minutes.
7. Spread ¼ c. marinara sauce in bottom of 13×9” baking dish.
8. In medium bowl, beat egg then mix together with ricotta, Pecorina, spinach, garlic and salt and pepper.
9. Pat eggplant again with paper towels.
10. Divide the ricotta-spinach mixture (about 2 T.) evenly and spoon onto on end of each eggplant slice, spreading to cover.
11. Starting at short end, roll up slices and arrange them seam side down in baking dish.
12. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
13. Bake until eggplant is tender, about 1 hour.
14. Remove from oven and let cool 5 minutes before serving. Sprinkle with extra Pecorino if desired.