Recipe Details | Rick's Cooking School

Ingredients

• 4 eggplants
• 1/4 cup olive oil
• 1 package frozen spinach, thawed
• 3 cups ricotta cheese
• 1 egg
• 1 1/2 cups prepared marinara sauce or Rick's Red Sauce
• 2 cups parmesan cheese, grated, divided
• 3/4 cups fresh basil leaves, finely chopped
• 1 cup mozzarella cheese, grated
• kosher salt and freshly ground pepper, to taste