Eggplant Rollatini

Ingredients

• 4 medium eggplants
• Salt and pepper
• ¼ cup olive oil
• 1 10-oz. box frozen chopped spinach, thawed, squeezed dry
• 3 cups part-skim ricotta
• 3 cloves garlic, minced
• 2 large eggs, beaten
• 1 ½ cups shredded part-skim mozzarella
• ¾ cup grated Parmesan
• 1 24-oz. jar marinara sauce

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