Preheat your oven to 375°F (190°C). This ensures the aubergine rolls cook evenly.

Slice the aubergines lengthwise into 1/4 inch thick slices. This thickness allows for easy rolling and ensures they cook through.

Sprinkle the slices with salt and let them sit for about 15 minutes. This process draws out excess moisture and bitterness from the aubergines.

Rinse the slices under cold water to remove the salt and pat them dry with paper towels.

In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, dried oregano, salt, black pepper, and the egg. Mix well until all ingredients are fully incorporated.

Taste the filling and adjust seasoning if necessary. The egg helps bind the filling, ensuring it stays together when rolled.

In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the crushed tomatoes, dried basil, salt, and black pepper. Stir to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld.

Take one slice of aubergine and place a spoonful of the filling at one end. Roll it up tightly and place it seam-side down in a baking dish.

Repeat with the remaining slices and filling. You should have about 8-10 rolls, depending on the size of your aubergines.

Pour the prepared tomato sauce over the aubergine rolls in the baking dish, ensuring they are well covered.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps steam the rolls and cook the aubergine.

After 25 minutes, remove the foil and bake for an additional 5-10 minutes until the sauce is bubbly and the aubergines are tender.

Remove from the oven and let the rolls cool for a few minutes before serving. This allows the filling to set slightly.

Serve warm, garnished with additional grated Parmesan cheese and fresh basil if desired.