How to Make Eggplant Rollatini with Spinach + Sweetpotatoes - California Grown

Ingredients

• 2 eggplants, sliced 1/4" thick
• 2 tsp salt, more if needed
• 1/4 cup EVOO, more if needed
• 2 cups marinara sauce
• 1.5 cups shredded mozzarella cheese
• 1 cup pre-cooked sweetpotato flesh
• 6 oz spinach, wilted in olive oil over medium heat
• 1 cup ricotta
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan
• 2 eggs, beaten