Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of ooey-gooey melted cheese on top. These guilt-free Skinny Eggplant Rollatini are scrumptious, gluten free and low carb!
Remove eggplants' ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake eggplant in two batches depending on the size of your oven).
Bake for 10 minutes, remove from the oven and let cool.
Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).
Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Bake for 10 minutes, remove from the oven and let cool