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