1 large eggplant, (1.25-1.5-pounds), cut into 12, 1/4-inch thick rounds
cooking spray, olive oil-flavored, (or canola flavored) to coat eggplant
1/4 teaspoon salt
3 tablespoon cheese, shredded Parmesan, finely shredded or finely shredded Asiago
1/2 cup(s) cheese, mozzarella, part-skim, shredded
4 piece(s) bread, focaccia, small pieces, or rustic Italian bread
2 teaspoon oil, olive, extra virgin
5 ounce(s) spinach, baby
1 cup(s) tomatoes, crushed, preferably fire-roasted
3 tablespoon basil, fresh, chopped, divided