Best Skinny Eggplant Rollatini with Spinach

Name: Best Skinny Eggplant Rollatini with Spinach
Ingredients: 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced); kosher salt and fresh black pepper, to taste; 1 1/2 cups quick marinara sauce; 1 large egg; 1/2 cup part skim ricotta cheese; 1/2 cup grated Pecorino Romano cheese, plus more for serving; 8 oz frozen spinach, heated through and squeezed well; 1 garlic clove, minced; 1 cup (4 oz) shredded part-skim mozzarella (Polly-O)

INGREDIENTS

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2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)

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kosher salt and fresh black pepper, to taste

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1 1/2 cups quick marinara sauce

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1 large egg

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1/2 cup part skim ricotta cheese

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1/2 cup grated Pecorino Romano cheese, plus more for serving

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8 oz frozen spinach, heated through and squeezed well

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1 garlic clove, minced

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1 cup (4 oz) shredded part-skim mozzarella (Polly-O)

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