Eggplant Rollatini

Ingredients

• 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 packages (about 12 ounces per package) frozen spinach, thawed and strained
• 2 to 3 garlic cloves, finely chopped
• 3/4 cup grated Romano or Parmesan
• 3 1/2 cups jarred tomato sauce
• 1/2 to 3/4 pound shredded mozzarella

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