Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.
Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
Preheat oven to 375°.
Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
Bake at 375° for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.