Preheat oven to 400°F.
Peel eggplant Note: I like the eggplant peeled. It is a personal preference.
Cut eggplant vertically about ¼ inch thick. It ends up being about 6 or 7 slices.
Spray 2 cookie sheets with olive oil spray, and place the eggplant slices on the pans.
Put the eggplant slices in the oven for 10 minutes.
Mix the spinach, mozzarella, and Romano in a large bowl.
Take the eggplant slices out of the oven, and let them cool for about 7 minutes so you can handle them. (They have to be soft enough to roll.)
Place the mixture on each slice.
Roll each eggplant and place them in a baking pan. Sprinkle a little bit of Romano on top of each and put them under the broiler for 3 minutes. (Until slightly browned.)