Cut eggplants lengthwise into slices of +/- 0.5 mm thick. Put eggplant slices in a colander and sprinkle with coarse salt. Rinse slices after 20 min with cold water and dry well with kitchen paper (or use a clean kitchen towel).
Put eggplant slices on a baking tray with baking paper. Brush slices with the olive oil and sprinkle with coarse salt. Put the tray in the oven and bake for 20-25 min.
Meanwhile, prepare the tomato sauce. Heat the olive oil in a large cooking pot on medium-low heat. Add chopped shallots and garlic and let them fry for a minute. When shallots are shiny, add chili flakes, tomato concentrate and cane sugar. Stir well. After 2 min, add tomato cubes, water and dried oregano. Mix well and season with pepper and salt, according to your own taste. Let the sauce simmer on a low setting while preparing the rolls.
Prepare the filling: combine spinach, ricotta, mozarella cubes, garlic, basil, lemon zeste and lemon juice into a medium-sized mixing bowl. Season with nutmeg, pepper and salt, according to your own taste.
When the eggplant slices are done, remove them from the oven (don’t turn off the oven yet). Place 1 tablespoon of filling at the end of each eggplant slice and roll up.
Distribute a little bit of tomato sauce on the bottom of a baking dish. Place the rolls in the dish and divide the rest of the sauce over the rolls. Top with the mozarella and grated Parmesan.
Bake the rolls for another 30 min until the cheese turns lightly golden.
Serve the rolls warm with a tossed green salad and a piece of (garlic) bread.
* Use elongated eggplants. They are easier to make (good looking) rolls.