Prepare the Eggplant:

o Preheat your oven to 375°F (190°C).

o Slice the eggplants lengthwise into ¼-inch thick slices. You should have about 8-10 slices.

o Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Lightly sprinkle them with salt and let them sit for 15-20 minutes to draw out excess moisture and bitterness.

o After resting, pat the eggplant slices dry with paper towels to remove the excess moisture.

Bake the Eggplant:

o Lightly brush the eggplant slices on both sides with olive oil or use a cooking spray.

o Bake in the preheated oven for 15-20 minutes, turning once halfway through, until the eggplant is tender and pliable but not mushy.

Prepare the Filling:

o In a large mixing bowl, combine the ricotta cheese, ½ cup of shredded mozzarella, Parmesan cheese, thawed and drained spinach, egg, minced garlic, salt, and pepper. Mix until well combined.

Assemble the Rollatini:

o Spread about 1 tablespoon of the filling onto each eggplant slice, spreading it evenly across the surface.

o Gently roll up each slice from the narrow end, securing the filling inside.

o Pour ½ cup of the marinara sauce into the bottom of a baking dish, spreading it out evenly.

Bake the Rollatini:

o Place the eggplant rolls seam side down in the baking dish on top of the marinara sauce.

o Spoon the remaining ½ cup of marinara sauce over the rolls.

o Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.

Bake and Serve:

o Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.

o Let the rollatini cool for a few minutes before serving.