skillet eggplant rollatini

Name: skillet eggplant rollatini
Ingredients: 2 large eggplants ((about 2½ pounds total)); 4 tablespoons olive oil, (divided); 1½ teaspoons kosher salt, (divided); freshly ground black pepper; 5 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1 (5-ounce) container baby spinach; 1 cup whole-milk cottage cheese; 1 ounce freshly-grated Parmesan (1/2 cup), (plus more for topping); 1 large egg; 1/4 cup chopped fresh basil, (plus more for serving); 1 teaspoon dried oregano; 1 (24-ounce) jar marinara sauce (I always use Rao’s); 4 ounces low-moisture mozzarella cheese (1 cup), (shredded)

adapted from the recipe used at the Kardashian's holiday party.

I’m a huge fan of Martha Stewart’s stacked eggplant parmesan. So when I came across this eggplant rollatini created by the Kardashian’s private chef, I figured it couldn’t hurt to give another celebrity eggplant recipe a try. …