Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Lay the eggplant on a baking sheet and spray or brush both sides of each slice with oil. Season with salt. Bake for about 10–15

minutes or until tender. Remove from oven and let cool slightly.

Combine ricotta cheese, mozzarella

cheese, Parmesan, egg, garlic, basil, chives, and spinach, if using, in a bowl. Mix until well-combined.

Season with salt, oregano, and crushed red pepper flakes, if using.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a

spoonful of the cheese filling at one end of each eggplant slice and roll it up tightly. Arrange the rolls seam side down in the

baking dish. Pour the remaining marinara sauce over the eggplant rolls, ensuring that they’re evenly covered.

Sprinkle with grated Parmesan and shredded mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 20–25 minutes. Uncover and

bake for another 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.