Feta Eggplant Rollatini

Directions

1. Preheat the oven to 425°F (220°C). Place the eggplant slices on a parchment-lined baking sheet and bake for 20 minutes. Set aside.
2. Combine crushed tomatoes, water, garlic, basil, salt, and a pinch of sugar in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for about 15-20 minutes. Remove 1 ½ cups of the sauce and set aside for layering.
3. Heat olive oil over medium heat in a skillet. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Discard the garlic before adding the spinach to the rollatini.
4. Combine ricotta, feta, Parmesan, egg, salt, and pepper in a bowl. Mix well.
5. Lower oven temperature to 375°F (190°C). Spread a layer of tomato sauce on the bottom of a baking dish. Place 1 tablespoon of cheese filling and a pinch of spinach at the base of each eggplant slice. Roll from the base up and arrange in the baking dish. Spoon the remaining tomato sauce over the rolls and distribute torn mozzarella around the pan.
6. In a small bowl, combine panko, Parmesan, garlic, olive oil, and salt. Sprinkle the mixture evenly over the assembled rollatini.
7. Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until the breadcrumbs are golden and the sauce is bubbly.
8. Let the rollatini cool, then garnish with fresh basil if desired and serve warm.