Follow these clear steps to create Healthy Eggplant Rollatini:

1. Preheat the Oven: Set your oven to 375°F (190°C). This ensures a consistent baking temperature.

2. Prepare the Eggplants: Slice the eggplants lengthwise into 1/4 inch thick strips. Lay them on a baking sheet, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

3. Rinse and Dry: After 15 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a cloth.

4. Sauté Spinach: In a skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

5. Mix Filling: In a mixing bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella cheese, oregano, basil, salt, and pepper. Stir until all ingredients are thoroughly mixed.

6. Assemble the Rolls: Lay an eggplant slice flat on a surface. Place about 2 tablespoons of the filling at one end and roll it tightly, securing the filling inside. Place the roll seam-side down in a baking dish. Repeat until all slices are rolled.

7. Add Sauce: Pour the marinara sauce evenly over the assembled rolls. Top with the remaining mozzarella and sprinkle with Parmesan cheese.

8. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

9. Cool and Serve: Allow the rollatini to sit for about 5-10 minutes before serving. This helps the filling to set.