Best Skinny Eggplant Rollatini with Spinach Light Cheesy

Name: 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)

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Looking for the Best Skinny Eggplant Rollatini with a lemony spinachricotta filling Light ovenbaked involtini thats cheesy bright and weeknightfriendly

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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)