Skinny Eggplant Rollatini

Skinny Eggplant Rollatini

Ingredients

•     2 large eggplants
•     1 cup reduced fat ricotta 9 oz/ 250 g
•     1 1/2 cups shredded light mozzarella divided in 1/2 cup and 1 cup
•     1/2 cup shredded Parmesan
•     9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as                possible
•     1 egg
•     1 clove garlic germ removed, minced
•     salt and pepper to taste
•     1 cup tomato passata or marinara

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