Slice eggplants lengthwise into thin strips and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.

Rinse the eggplant slices under cold water to remove the salt and pat them dry with a paper towel.

Heat a drizzle of olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add spinach and cook until wilted.

In a bowl, combine sautéed spinach, ricotta cheese, egg, salt, and pepper. Mix until well-blended.

Preheat the oven to 375°F.

Spoon some filling onto one end of each eggplant slice and roll them up seam-side down in a baking dish.

Pour marinara sauce over the roll-ups and sprinkle with mozzarella and Parmesan cheese.

Place the dish in the preheated oven and bake for 30-35 minutes, until the cheese is bubbly and golden.

Let the roll-ups sit for a few minutes before serving hot, optionally with extra Parmesan.