Stuffed Eggplant Parmesan

INGREDIENTS

• 6 small eggplants, (about 8 to 10 ounces each)
• 1 1/2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups Tomato Sauce
• 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
• 1 1/2 tablespoons unsalted butter
• 4 1/2 tablespoons all-purpose flour
• 1 1/2 cups skim milk
• 1/8 teaspoon grated nutmeg
• 3 tablespoons freshly grated Parmesan cheese
• Olive-oil cooking spray