Step 1

Thinly slice the eggplants lengthwise into 1/8-inch pieces. Arrange on a rack set on a baking sheet and sprinkle with salt. Let sit for 20 to 30 minutes (the salt will draw out the moisture).

Step 2

Preheat the oven to 375˚. Spray a separate baking sheet with cooking spray. Pat the eggplant very dry with a kitchen towel, then arrange on the baking sheet. Bake until lightly browned and soft, about 15 minutes. Let the eggplant cool.

Step 3

Meanwhile, combine the ricotta, parmesan, egg, dried basil and ½ teaspoon salt in a medium bowl.

Step 4

Spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Increase the oven temperature to 400˚. Top each eggplant slice with 2 heaping tablespoons of the ricotta filling, then spread it in an even layer. Gently roll the eggplant into a tight spiral and place seam-side down in the baking dish. Spread the remaining sauce over the top and sprinkle with the mozzarella.

Step 5

Cover the baking dish with foil and bake until bubbling, about 30 minutes. Uncover and bake until the cheese is melted and lightly browned on top, about 10 more minutes. Let cool 5 to 10 minutes, then top with fresh basil. Serve with salad.