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Slice the eggplants lengthwise about 1 cm thick. Place them in a bowl with cold salted water and let them soak for 20–30 minutes to remove bitterness. Drain and pat dry.
Lightly fry the eggplant slices in vegetable oil until golden on both sides. Set aside on paper towels to drain excess oil.
In a pan, sauté minced garlic and spinach with a drizzle of olive oil until the spinach wilts. Season with salt and Provencal herbs. Remove from heat and let cool.
Mix the cooled spinach with ricotta cheese and finely chopped tomatoes. Add additional Provencal herbs to taste.
Place the eggplant slices on a baking dish. Spoon the ricotta-spinach mixture onto each slice, then top with pieces of mini-mozzarella.
Pour tomato Arrabiata sauce over the filled eggplants and sprinkle generously with grated Parmesan.
Drizzle with olive oil and bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until cheese is melted and bubbly.
Garnish with fresh parsley before serving.
Serving and storage tips:
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