Ricotta and Parmesan Stuffed Eggplant

Ingredients

• 2 medium to large eggplant, more tall than wide
• 1 15 oz. tub whole milk ricotta
• 1 heaping 1/3 C fresh grated parmesan
• ½ t fresh grated nutmeg
• ½ lb. 80% lean ground beef
• 1 24 oz. bottle spaghetti sauce (I used Bertoli organic with onion and garlic)
• 5+ T kosher salt
• ½ t cracked black pepper
• 3 large garlic cloves, chopped finely
• 1/3 C white sweet onion chopped finely…and just keep a bottle of oliveoil handy.
• You’ll need it!
• LOTS of fresh basil for topping the mixture before baking, and for the garnish when plated.