Spinach & Cheese Eggplant Rollatini

Hands down, AMAZING. Definitely a fave eggplant recipe, and this one isn't even pan-fried! I just love the recipes at SkinnyTaste, and this one is no different. It would be a recipe better saved for the weekend, since it requires more time - or in my case, a teacher who has all the time in the world during the summer. :) Full disclosure, I may have eaten half the recipe all my myself...

Also, if you don't like eggplant, you won't even know it's in this recipe... AND I really dislike spinach, but that didn't stop me from eating half of this!!

Be sure to check out some other eggplant recipes I've tried:
Oven-Fried Eggplant
Eggplant Lasagna
Eggplant Roll-Ups (similar, but these are pan-fried & no spinach)
Eggplant Parmigiana

2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
salt and fresh black pepper, to taste
1 1/2 c marinara sauce (just whatever is your fave)
1 large egg
1/2 c part skim ricotta cheese
1/2 c grated Pecorino Romano cheese, plus more for serving
8 oz frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 c (4 oz) shredded part-skim mozzarella

Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin. Sprinkle the eggplant with salt to help remove excess moisture and bitterness from the eggplants. Set asidefor about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to10 minutes. I only cooked mine 6 min.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.

Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

Bake until the eggplant is very tender, about 60 minutes. (I only baked mine 45 min & it was perfect). Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Original recipe found here.