4 small, firm eggplants, each 5 to 6 inches in length (about 1 3/4 pounds)
1 box organic chopped frozen spinach
1 tablespoon extra-virgin olive oil, plus more for baking dish
1 pound ground veal
1 teaspoon ground or rubbed sage
Salt and freshly ground black pepper
2 cloves garlic, minced
5 tablespoons butter
3 slightly rounded tablespoons all-purpose flour
2 cups milk
Freshly grated nutmeg
1 large egg
About 3/4 cup freshly grated Parmigiano-Reggiano
3 slices pane bello or good quality white, crusty bread, crusts trimmed and torn
A few sprigs fresh parsley, leaves only
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