Cheesy Eggplant Rollatini

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.

3 . Stage

Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.

4 . Stage

Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.

5 . Stage

Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.

6 . Stage

Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.

7 . Stage

Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.

8 . Stage

Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.