Eggplant and Zucchini Roll Ups

INGREDIENTS

• Sea salt or kosher salt and freshly ground black pepper
• 1 fresh chile, such as Fresno, seeded and finely chopped
• A few grates whole nutmeg
• 1/2 cup fresh flat-leaf parsley tops, chopped
• A handful fresh basil leaves, torn or shredded
• 2 medium firm zucchini
• 2 egg yolks, lightly beaten
• 2 cups ricotta cheese
• 4 tablespoons butter
• 1 medium firm eggplant
• All natural olive oil cooking spray
• 1/2 cup fresh mint leaves, loosely packed, finely chopped
• 1 cup panko
• 2 cloves garlic, pasted or grated
• 3 cups passata or tomato sauce
• 1 1/2 cups grated Parmigiano-Reggiano