Here is a lightened up version of Eggplant Rollatine. You can just simply make it eggplant parmigiano if you don’t want to stuff it.

I mostly peeled the eggplants, then sliced about 1/4 inch thick into planks.

I salted them and put some heavy cutting boards on top of them and left them alone for about 1/2 hour to get out the bitterness. (an old italian method). It really works because after the 1/2 hour you could see all the dark colored water that came out of it. Then you rinse them off and dry with a dish cloth.

Then place on a baking sheet. I sprinkled them with dried oregano and drizzled with extra virgin oo and a little salt and pepper on both sides.

Preheat oven to 400 and let cook about 10 minutes on each side till brown but not too crisp. Must watch , every oven is different then turn and do the other side. Take out and cool.

Into a bowl I added ricotta chesse (can use part skim), one organic egg, and i pureed organic baby spinach along with fresh basil and parsley in a food processor.

The cheese you don’t do in the processor, just mix in a bowl with the egg, then add the pureed greens and a little parmegiano reggiano and pecorino romano. Black pepper too.

Take out a baking dish. Spread out the eggplant planks and starting on the narrow side add about a teapoon or more of the green cheese mixture, then roll of carefully and place in a baking dish.

First add a layer of your favorite tomato sauce to the bottom of the pan and put eggplant rollatines on top.

Add to this some fresh mozzarella or part skim shredded.
Put in the oven at about 350-375 and roast till cheese is bubbly