Name: Best Skinny Eggplant Rollatini with Spinach
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 5 servings
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)