Eggplant Rollatini with Spinach-Ricotta Filling - Lidia

Ingredients

• 2 medium eggplants (about 2 pounds total)
• Kosher salt
• ½ of a (10-ounce) box frozen chopped spinach, thawed
• 1 ½ cups fresh ricotta
• ¾ cup freshly grated Grana Padano
• 1 ½ cups low-moisture mozzarella, grated
• 2 tablespoons chopped fresh Italian parsley
• 3 large eggs
• 3 cups prepared tomato sauce
• Vegetable oil, for frying
• All-purpose flour
• Extra-virgin olive oil, for drizzling