Ingredients:
– 2 large eggplants** 
– 200 g ricotty** 
– 100g spinach, finely chopped** 
– 1 egg 
– 50g parmesan, grated
– 2 cloves of garlic, chopped 
– 400 ml tomato sauce 
– Olive oil 
– Salt and pepper to taste 
– Fresh basil for garnish
