Cheesy Eggplant Rollatini

By Greg Feldman

4.67 / 5

25min

1h 11min

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kosher salt to taste
2 eggplants cut lengthwise into 1/4-inch slices
1 pinch ground black pepper
4 cups fresh spinach
½ onion chopped
1 clove garlic minced, or more to taste
1 teaspoon Italian seasoning or to taste
1 cup grated Parmigiano-Reggiano cheese
½ cup ricotta cheese
1 ½ cups marinara sauce
1 cup shredded mozzarella cheese