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1
Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours.
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2
Discard the excess liquid.
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3
Preheat the oven to 350 degrees F.
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4
Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.
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5
Wash the eggplants and cut the tips off.
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6
Put the flat end down onto the cutting board.
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7
Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices.
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8
Beat 4 of the eggs.
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9
Add salt and pepper to season eggs.
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10
Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet.
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11
Bake until golden brown, about 15 minutes.
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12
If you can't cook all of the eggplant at once, bake them in batches.
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13
Remove from the oven and cool to room temperature.
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14
Note: You can make the eggplant ahead of time and store it in the refrigerator.
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15
Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl.
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16
Mix well.
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17
Add salt and pepper, to taste.
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18
Spoon 1 cup of tomato sauce onto the bottom of a small baking dish.
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19
Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant.
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20
Then, roll up each piece and place into the baking dish.
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21
Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan.
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22
Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot.
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23
Let them rest for 15 minutes before serving.
