skillet eggplant rollatini

0 Heat the oven to 400°F with racks in upper and lower thirds. Trim the eggplant and slice lengthwise into 1/4-inch thick slices. Divide between two baking sheets and brush both sides with 3 tablespoons of the oil. Season with 1 teaspoon of the salt and several grinds black pepper. Roast for 10 minutes; remove and let cool.
1 Meanwhile, heat a 10-inch oven-safe skillet over medium heat. Add the remaining 1 tablespoon oil, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach and remaining 1/2 teaspoon salt and cook, stirring, until the spinach is almost completely wilted, 1 to 2 minutes.
2 Transfer to a strainer and press firmly to remove excess liquid, then place in a large bowl and slice into pieces with kitchen scissors. Add the cottage cheese, Parmesan, egg, basil, oregano, and several grinds black pepper and stir to combine. Season with more salt as needed.
3 Pour enough sauce into the now-empty skillet to completely cover the bottom. Spread 1 to 2 tablespoons of the filling onto each eggplant strip and roll them up. Arrange in the skillet. (If you have extra filling, dollop into the skillet in between the rolls).
4 Cover the rolls with more sauce. I used the entire jar, but if you don’t want it as saucy you can reserve ~1/2 cup to add when reheating. Top with the mozzarella and as much extra Parmesan as you like.
5 Re-position the oven rack to the center. Cover the skillet with greased foil and bake for 30 minutes. Uncover and bake until the cheese is browned in spots, 15 to 20 minutes more. Top with basil and enjoy!