Begin by washing the eggplants and cutting the stem off the top. Slice the eggplant into thin pieces about 1/4 to 1/2 inch thick.

Heat a large skillet with 1/4 cup olive oil over medium heat.

Using three medium-size bowls, combine the flour with the salt & pepper in one, the egg and water in the second, and the breadcrumbs in the third.

Coat each slice of eggplant by covering it with flour then dip it into the egg mixture. After it is coated with egg, place it in the bowl with the breadcrumbs and flip until both sides are completely covered.

Place the coated eggplant into the skillet and cook on each side for one to two minutes. Using the spatula, press down, focusing mostly on the edges, so that it gets as thin as possible.

Once each slice is light golden brown, plate that’s covered with a paper towel. Continue until all of the slices are cooked, adding more olive oil as needed.

To prepare the filling, combine the ricotta, egg, shredded cheese, thawed spinach, salt & pepper, garlic, and herbs in a large bowl and mix well.

Prepare a 9 x 13” or two 9 x 9” baking dishes by covering the bottom with marinara, reserving at least half.

Scoop about 3 tablespoons of the filling onto one edge of the eggplant and roll up lengthwise. Place into the baking dish with the seam side down and continue the same steps until all of the eggplant slices are rolled up with filling.

Top each roll with marinara and sprinkle with cheese then bake in the preheated oven (375°F) for 25 to 30 minutes. I like to prepare them ahead of time and store covered in the refrigerator until the day of. Then all you have to do is bake them and they are ready.