To prepare, use a mandolin to slice the eggplant. You’ll want 12 long sheets sliced lengthwise, about 1/4 inch thick. Also, preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Lay out the eggplant in a single layer on the parchment paper, and brush with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Add eggplant to the oven and roast for about 15 minutes to remove some of the moisture. Pat the eggplant down with paper towels once done cooking.
While your eggplant is cooking, add ricotta cheese, spinach, parmesan cheese, egg, lemon zest, and Italian seasoning to a bowl and mix.
Pour half of your tomato sauce in the bottom of a 9×13-inch baking dish and spread evenly.
Add a dollop of filling to the middle of your eggplant sheets, roll up, and arrange in your baking dish with the flap on the bottom so they don’t unroll.
Pour the remaining tomato sauce over the top, spreading evenly. Top with shredded mozzarella.
Bake for about 15 minutes (still at 400 degrees F), then broil for 3 more minutes to brown your mozzarella on top. Garnish with fresh basil!
