Cheesy Eggplant Rollatini
These cheesy, comforting rollatini are rolled up with a creamy spinach mixture and topped with marinara sauce.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Use parchment paper to cover a baking sheet.

Salt the slices of eggplant with kosher salt.

Allow the eggplant to drain for 10 to 15 minutes.

Transfer to baking sheet after patting dry with paper towels.

Bake for 8 to 10 minutes in a preheated oven to soften.

After taking it out of the oven, season with black pepper.

Over medium-low heat, combine the spinach, onion, and garlic; cook and stir for 3 to 5 minutes, or until the spinach is wilted.

Italian seasoning is used to season.

Ricotta cheese and Parmigiano-Reggiano cheese are combined in a bowl.

Add spinach mixture and mix thoroughly.

Over each eggplant slice, evenly distribute 2 spoonfuls of the spinach mixture.

wrap the eggplant