First things first, heat that oven up like it’s a hot date – 350°F should do the trick. Line a baking sheet with parchment paper like you’re rolling out the red carpet for your little eggplant stars.

Trim the stems off the eggplants grab your mandoline or trusty knife to slice those beauties lengthwise.

Par-cook the eggplant slices. Lay them out on a parchment-lined baking sheet and bake until they’re as pliable as a yoga instructor at a meditation retreat – about 8 to 10 minutes. Once they’re done, let them cool off on a rack.

Mixing these ingredients: ricotta, Pecorino, egg, garlic, and pepper flakes coming together in a symphony of taste. And don’t forget the spinach – fold in that extra green goodness.

Pour a slight layer marinara sauce in a baking dish. Take those eggplant slices on a journey of flavor by spreading them with a generous helping of filling. Roll from the bottom to the top, leaving a little peekaboo edge for extra excitement!

Place the rollatinis seam-side down in the baking dish and repeat until all the eggplant slices are filled and rolled.

Pour the remaining marinara sauce evenly over the rollatinis and sprinkle generously with mozzarella cheese.

Pop it in the oven and bake until the cheese is gooey and the rollatinis are tender -about 35-40 minutes.

Remember to cool it down for 10 minutes before sprinkling with herbs and serving, because good things come to those who wait (and drool in anticipation).

Eat it!