Add the Olive Oil into a medium saucepan over medium heat

Chop the onion and add into the saucepan, sauteeing until onion becomes translucent and slightly golden brown

Mince the garlic cloves and add in the garlic and the dried basil with the onion

Saute the garlic with the onion just until the garlic becomes golden brown and fragrant, about 1 minute

Pour in the can of crushed tomatoes to the saucepan

Allow to simmer for 25-30 minutes

Season with salt and pepper to taste

When finished, pour sauce on top of eggplant rollatini

Preheat the oven to 400 degrees

Slice the eggplant lengthwise into 1/4 inch thick slices

Brush each slice with the olive oil

Heat a grill on medium-high and grill eggplant for about 2 minutes each side until eggplant is tender enough to roll

Once eggplants are grilled, place on a plate and set aside while you prepare the filling

Heat a medium-sized frying pan on medium heat and add in about a tablespoon of olive oil

Saute the mushrooms and spinach until the mushrooms are tender and the spinach has wilted

Place mushrooms and spinach into a paper towel and squeeze out any excess water

Mix the mushrooms and spinach in a mixing bowl with the ricotta and garlic powder

Salt and pepper the ricotta mixture to taste

Place a spoonful of the ricotta mixture in the center of each eggplant slice

Roll each eggplant slice into a roll with the ricotta mixture in the middle

Place all of the eggplant rolls a cast iron skillet or a baking dish

Pour the red sauce on top of the eggplant rolls

Sprinkle the mozzarella cheese on top

Place the dish into the oven and bake for 25 minutes or until the cheese is bubbling on the top and the ricotta mixture in the middle is warm throughout

Serve and enjoy