Skinny Eggplant Rollatini

Ingredients: 

• 2 large eggplants 
• 1 cup (9 oz/ 250 g jar) reduced fat ricotta 
• 1 1/2 cups shredded light mozzarella, divided in 1/2 cup and 1 cup 
• 1/2 cup shredded parmesan 
• 9 oz / 250 g frozen spinach, thawed and squeezed to remove as much liquid as possible 
• 1 egg 
• 1 garlic clove, germ removed, minced 
• salt and pepper to taste 
• 1 cup tomato passata or marinara

Read more on: Skinny Eggplant Rollatini @ notenoughcinnamon.com

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