Eggplant and Spinach Lasagne Spirals

Ingredients

• 3 pounds plum tomatoes, halved lengthwise
• 5 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup water
• 1/4 cup chopped fresh basil
• 2 pounds Asian or baby Italian eggplants (4 to 6), halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick
• 3 tablespoons olive oil
• 1 large garlic clove, finely chopped
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 10 ounces baby spinach
• 1 pound ricotta (preferably fresh)
• 1 large egg yolk, lightly beaten
• 1/2 cup finely grated Parmigiano-Reggiano (1 ounce)
• 8 dried lasagne noodles (not no-boil; 8 ounces)

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