Eggplant Rollatini

1 1/2 pounds whole milk ricotta
Olive oil to coat pans
2 large eggplants
5 eggs
Salt and freshly ground black pepper
All-purpose flour for dredging
2 12 ounce packages frozen spinach thawed and drained
2 garlic cloves finely chopped
3/4 cup grated Romano or Parmesan
3 1/2 cups jarred tomato sauce
1/2 pound shredded mozzarella

Spoon the ricotta into a fine strainer placed over a bowl in the
refrigerator for several hours. Discard the excess liquid.

Preheat the oven to 350 degrees F.

Spread thin coating of olive oil on 3 baking or cookie sheet pans, or
reuse the same pan several times.
Wash the eggplants and cut the tips off. Put the flat end down onto the
cutting board.

Slice the eggplants lengthwise into 1/4-inch thick slices, to make about
15 slices.

Beat 4 of the eggs.

Add salt and pepper to season eggs.

Coat each eggplant slice with flour, then dip into the beaten eggs, drain
any excess egg mixture, and lay flat on baking sheet.

Bake until golden brown, about 15 minutes. If you cant cook all of the
eggplant at once, bake them in batches.

Remove from the oven and cool to room temperature. Note: You can make the
eggplant ahead of time and store it in the refrigerator.

Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the
grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to
taste.

Spoon 1 cup of tomato sauce onto the bottom of a small baking dish.

Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of
eggplant.

Then, roll up each piece and place into the baking dish.

Top with remaining tomato sauce, shredded mozzarella, and remaining
grated Parmesan.

Cover with foil and bake for 45 minutes, until the tomato sauce is
bubbling and the filling is hot.

Let them rest for 15 minutes before serving.

Source:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26317,00.htm
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Yield: 15 rollatini