Eggplant Roll-Ups

Ingredients

• 2 medium eggplants (about 2-1/2 pounds)
• Cooking spray
• 1/2 teaspoon salt
• 3 cups fresh spinach leaves
• SAUCE:
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (15 ounces) tomato puree
• 3 tablespoons minced fresh basil or 3 teaspoons dried basil
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• FILLING:
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• Dash ground nutmeg
• TOPPING:
• 1/4 cup grated Parmesan cheese
• 3 tablespoons panko (Japanese) bread crumbs
• Minced fresh parsley, optional