Eggplant Parm Rolls

Preheat oven to 350°F. Lightly spray 13x9-inch glass baking dish with cooking spray; set aside. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until onion is translucent. Add zucchini; cook 10 minutes or until onion and zucchini are lightly browned, stirring frequently. Add undrained tomatoes, sugar, salt and pepper; simmer 15 to 20 minutes. Meanwhile, heat grill pan over medium-high heat. Cut ends off each eggplant; cut each eggplant lengthwise into 1/4-inch slices. Spray both sides of each slice with cooking spray. Grill slices 2 minutes per side or until lightly browned and pliable; set aside. Combine eggs, ricotta cheese, Parmesan cheese and basil in medium bowl. Mix until well blended; set aside. Place 2 cups of the tomato sauce in bottom of prepared dish. Assemble rolls by spreading about 2 tablespoons cheese mixture on each eggplant slice. Roll up from a short end and place seam-side down in dish. Repeat. Top rolls with remaining sauce and sliced mozzarella. Bake 30 minutes or until cheese melts and is lightly browned. Remove from oven; let stand 5 minutes before serving.