Eggplant and Spinach Lasagne Spirals

Name: Eggplant and Spinach Lasagne Spirals
Ingredients: 3 pounds plum tomatoes, halved lengthwise; 5 tablespoons olive oil; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/2 cup water; 1/4 cup chopped fresh basil; 2 pounds Asian or baby Italian eggplants (4 to 6), halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick; 3 tablespoons olive oil; 1 large garlic clove, finely chopped; 1 1/4 teaspoons salt; 10 ounces baby spinach; 1 pound ricotta (preferably fresh); 1 large egg yolk, lightly beaten; 1/2 cup finely grated Parmigiano-Reggiano (1 ounce); 8 dried lasagne noodles (not no-boil; 8 ounces)