• Preheat the oven to 400℉.

Prep the Eggplant

• Cut both ends off of the eggplant. Stand the eggplant up on your cutting board. Using your chef knife, cut the eggplant lengthwise into slices.
• Spread the eggplant slices out onto baking trays. Sprinkle each slice liberally with salt and let sit for 20 min. The salt will draw some of the moisture out of the eggplant slices.
• After 20 min, rinse each slice off under running water to remove the salt. Lay the slices out on paper towels and pat them dry.
• Spray baking sheets with Pam or olive oil mist. Use a piece of paper towel and use it to smear the Pam or olive oil around the pan. Place the eggplant slices on the baking sheets. Bake for 10 min at 400℉. Remove the eggplant slices from the oven when done and set aside.
• Turn the oven down to 350℉.

Preparing the Ricotta Mixture

• Place the ricotta in a mixing bowl and use a fork to break it up.
• Squeeze as much water out of the thawed chopped spinach as you can. Measure out 6 tbsp. of packed spinach and add it to the ricotta. Using a fork to thoroughly mix the spinach into the ricotta.
• Add the grated Romano and black pepper to the ricotta mixture. Thorough mix these ingredients into the ricotta mixture. Taste the mixture and decide if you need another tbsp of Romano. If the Romano isn't a sufficient source of salt for your taste, them add some salt to the mixture until your are satisfied with the seasoning level.
• Add the egg whites to the mixture and stir to incorporate them into the ricotta mixture.

Assemble the Rollatini

• Divide the ricotta mixture evenly among the 12 slices of eggplant. Place it in the center of the slice. Fold both ends of the slices over the cheese mixture making a bundle.
• Spread about ¼ - ⅓ c of the Alfredo sauce on the bottom of the baking pan or casserole.
• Place the rollatini in the baking pan, seam side face down. Spread the remaining Alfredo sauce over rollatini making sure each bundle is cover with a thin coating of sauce.
• Sprinkle the shredded fat free mozzarella over the rollatini. Cover the baking pan with aluminum foil making sure to create a tight seal.
• Place the baking pan in the oven and bake for 30 min at 350℉. Remove the rollatini from the oven and let rest for 5 min so the cheese sets.
• Serve and enjoy. Refrigerate any leftovers.