Slice eggplant lengthways into 18 thin slices. Finely dice two of the slices and set aside until required. Sprinkle the remaining whole slices with salt and stand in a colander to drain for ½ hour. Rinse and pat eggplant dry. Spray with oil and place on a non stick baking tray, cook under a preheated grill for 2-3 minutes on each side or until soft.
Combine ricotta, half the parmesan and mozzarella cheeses, egg, basil and reserved diced eggplant in a medium bowl. Spoon ¼ cup of filling on one end of grilled eggplant slice. Roll up to form a cylinder. Repeat with remaining ricotta mixture and eggplant slices to make 16 rolls.
Spoon ½ jar Leggo’s Pasta Sauce over the base of a large shallow baking dish. Arrange filled eggplant over sauce. Spoon remaining sauce over eggplant rolls and sprinkle with combined remaining cheeses. Bake in a preheated oven at 180°C for 30 minutes. Rest for 5 minutes before serving garnished with basil leaves.