Eggplant Manicotti With Creamy Pesto Filling

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Ingredients

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided

1 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup spinach leaves

1/4 cup pine nuts, toasted

1/4 cup grated fresh Parmesan cheese

1/4 cup tub-style fat-free cream cheese

1/4 teaspoon salt

1 (15-ounce) container fat-free ricotta cheese

2 garlic cloves

1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices

Cooking spray

2 cups low-fat spaghetti sauce, divided

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