1-1/2 pounds whole milk ricotta
2 large eggplants
Salt and freshly ground black pepper
All purpose flour for dredging
2 packages (about 12 ounces per package) frozen spinach, thawed and strained
2-3 garlic cloves, finely chopped
3/4 cup grated Parmesan cheese
3-1/2 cups tomato sauce (either Jared or homemade)
1/2 to 3/4 pound shredded mozzarella
/spool the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.
Preheat oven to 350 degrees
Spread thin coating olive oil on 3 baking or cookie sheet pant.
Wash eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4 inch thick slices to make about 15 slices.
Beat 4 of the eggs. Add salt and pepper to season eggs.
Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture and lay flat on baking sheet.
Bake until golden brown about 15 minutes. If you canít cook all of the eggplant at once, bake them in batches.
Remove from the oven and cool to room temperature. Note: you can make the eggplant ahead of time and store it in the refrigerator.
Combine spinach, ricotta, remaining egg, garlic and 1/2 cup of the grated Parmesan in a bowl. Mix well. Add salt and pepper to taste.
spool 1 cup of tomato sauce onto the bottom of a small baking dish.
Spoon 1-2 tablespoons of filling onto the wide end of each piece of eggplant. Then roll up each piece and place into the baking dish.
Top with remaining tomato sauce, shredded mozzarella and remaining grated Parmesan.
Cover with foil and bake for 435 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.