Feta Eggplant Rollatini – Eden Eats

Ingredients

• 3 medium eggplants, sliced ¼-inch thick
• 1 cup ricotta cheese
• ½ cup feta cheese, crumbled
• ½ cup Parmesan cheese, grated
• 1 large egg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 garlic cloves, sliced
• 2 cups fresh spinach
• 1 can (28 oz) San Marzano tomatoes, crushed
• ½ cup water (to rinse out the can)
• 3 garlic cloves, minced
• 1 handful fresh basil leaves
• 1 ¼ teaspoons kosher salt
• Pinch of sugar
• 1 cup panko breadcrumbs
• ⅓ cup Parmesan cheese, grated
• 1 small garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• 1 ball of fresh mozzarella, torn into pieces