Best Skinny Eggplant Rollatini with Spinach Light Cheesy

Ingredients

• 2 medium eggplants (about 1.2–1.6 lb / 550–725 g total), sliced lengthwise into 1/8–1/4 inch (3–6 mm) slices
• 1 tsp fine salt (for salting eggplant)
• 1–2 cups low-sugar marinara sauce (240–480 ml), recommend 2 cups
• Olive oil spray or 1 tbsp olive oil (15 ml) for roasting/grilling slices
• 10 oz (280 g) fresh baby spinach (or 10 oz frozen spinach, thawed & thoroughly squeezed)
• 1 tsp extra-virgin olive oil (5 ml)
• 1 small garlic clove, minced (about 1 tsp)
• 1/8 tsp crushed red pepper flakes (optional)
• 1 1/2 cups part-skim ricotta cheese (360 g)
• 1 large egg white (or 1 large egg for a firmer set)
• 1/2 cup freshly grated Parmesan cheese (50 g)
• 3/4 cup low-moisture part-skim shredded mozzarella (75–85 g), divided
• Zest of 1/2 lemon (optional)
• 1/4 tsp freshly ground black pepper
• 1/4 to 1/2 tsp kosher salt, divided (adjust to taste)
• 1/8 tsp ground nutmeg (optional)
• 1/4 cup panko breadcrumbs (optional, 30 g) mixed with 1 tsp olive oil
• Fresh basil leaves or chopped parsley for garnish
• Extra grated Parmesan to sprinkle (optional)