Eggplant Involtini

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1 tablespoon extra-virgin olive oil

2 pounds tomatoes, seeded and coarsely chopped (about 3 large)

1/2 teaspoon kosher salt, divided

4 garlic cloves, crushed and divided

12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)

1/4 teaspoon freshly ground black pepper

Cooking spray

2 tablespoons pine nuts, lightly toasted

1 ounce whole-wheat French bread, toasted and torn into pieces

8 ounces part-skim ricotta cheese

1 teaspoon grated lemon rind

1 large egg

3/4 cup chopped fresh basil leaves, divided

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

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