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 
