1️⃣ Preheat your oven to 400°F (200°C). 🔥

2️⃣ Remove the ends of the eggplants 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 the eggplant in two batches depending on the size of your oven. 🍆

3️⃣ Bake for 10 minutes, then remove from the oven and let cool. ⏳

4️⃣ While the eggplants are cooking, prepare the ricotta/spinach mixture. In a bowl, combine ricotta, ½ cup of mozzarella, Parmesan, spinach, egg, and minced garlic. Mix well and season to taste. 🥣

5️⃣ Spread ½ cup of tomato sauce on the bottom of a large baking dish. 🍅

6️⃣ Generously spread the ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it up, and arrange it in the prepared dish, seam side down. Continue with the remaining eggplant slices. 🌿

7️⃣ Top with the remaining tomato sauce (½ cup) and sprinkle with the remaining mozzarella (1 cup). 🧀

8️⃣ Cover with foil, reduce oven temperature to 350°F (175°C), and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the cheese is golden brown. 🌟

9️⃣ Let cool for 10 minutes before serving. Enjoy! 🍽️