1. Preheat oven to 400 degrees F. Cut the stems from 3 medium-sized eggplants (2 1/2 to 3 pounds total) and cut each lengthwise into a total of 24 to 32 slices. Brush the tops with 2 tbsp. Olive oil. Bake on 2 large baking trays (overlapping as needed) until very tender, 25 to 30 minutes.
2. In a large bowl, combine 20 oz. partially skimmed ricotta cheese, 1/3 cup grated parmesan, 2 eggs, 6 thinly sliced spring onions (white and light green parts), 1/2 tsp. kosher salt and 1 pound of frozen minced spinach (thawed, liquid squeezed out).
3. Using a 24-oz. Divide glass of tomato and basil sauce, 1/4 cup sauce into each of two 8×8-inch pans. Scoop 2 to 3 tbsp. Place the ricotta mixture on one end of an aubergine platter, roll up and place in a pan. Repeat until all of the rollatini are spread over the pans. Pour the rest of the tomato sauce over it and sprinkle with 1 1/2 cups of crushed mozzarella and spread evenly. Bake for 30 minutes until bubbly. Let stand 10 minutes before serving.
4. Serve a pan hot out of the oven.
Eat it again!
5. Cool the second pan and wrap it in aluminum foil. Store in the refrigerator for up to three days or freeze for up to three months. Heat directly from the refrigerator, covered, at 400 degrees F until hot, about 30 minutes or 65 minutes from frozen; Remove the foil for the last 15 minutes.
Swap the vegetables
6. Use four to five zucchini (about 3 pounds) in place of the eggplant.
Servings Per Recipe: 8; Amount per serving: cal. (Kcal): 302, fat, total (g): 16, chol. (mg): 83, sat. Fat (g): 7, carb. (g): 23, Monounsaturated Fat (g): 6, Polyunsaturated Fat (g): 2, Trans Fatty Acid (g):, Dietary Fiber (g): 7, Sugar (g): 10, per. (g): 18, Vit. A (IU): 2863, Vit. C (mg): 9, Thiamine (mg):, Riboflavin (mg):, Niacin (mg): 4, Pyridoxine (Vit. B6) ( mg):, folate (µg): 64, cobalamin (Vit. B12) (µg): 1, sodium (mg): 818, potassium (mg): 752, calcium (mg): 427, iron (mg): 2 , The daily percentage values are based on a 2,000 calorie diet.