Preheat oven to 350 degrees. Spray two baking sheets with cooking spray.
Using a mandolin slicer, cut eggplant lengthwise into 1/4 inch slices. Season with fine sea salt and ground black pepper.
Bake for 12-14 minutes, or until edges start to brown slightly. Slices should be pliable and flexible, but not crispy.
Allow to cool.
Heat olive oil in a non-stick skillet. Add garlic, cooking for 1-2 minutes.
Add fresh spinach and toss until fully wilted and reduced.
Drain and dry spinach as much as you can. Lay it flat on a paper towel to get as much water out as possible.
Make sure the ricotta is fully drained and roasted red peppers and spinach are as dry as possible.
Combine ricotta cheese, roasted red pepper, chopped spinach and egg in a mixing bowl.
Working one roll at a time, place a 1-2 tablespoons at the edge of an eggplant slice. Roll up and place, seam side down, in a baking dish coated with cooking spray.
Continue with remaining slices.
In a separate bowl, stir together tomato sauce and dried oregano. Top eggplant rolls with tomato sauce, mozzarella and parmesan cheeses.
Bake, uncovered, for 20 minutes.
Remove and allow to sit for 5-10 minutes before serving.
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In order for this recipe to work, the ingredients need to be as dry as possible. Drain ricotta cheese in a fine mesh sieve or a cheesecloth lined colander.
Dab roasted red pepper with paper towels until dry. Wring out cooked spinach to release excess water. For spinach, use 2 cups fresh spinach in a skillet with 1 tablespoons oil over medium heat. Toss with tongs until spinach has wilted. You can also use frozen spinach. Whichever method you use, drain well.