Creamy Baked Eggplant with Ricotta and Herbs

Ingredients

• Two big eggplants, each weighing about a pound, firm with smooth skin
• 120ml olive oil, plus extra for drizzling on top
• Salt and freshly ground black pepper, as needed
• 425g creamy whole milk ricotta
• 100g Parmesan cheese, grated, with extra for sprinkling
• One large egg, lightly whisked
• 30g fresh parsley, chopped finely
• 15g fresh basil, chopped finely
• 2 garlic cloves, minced or finely chopped
• 1/4 teaspoon freshly ground nutmeg
• Salt and black pepper, added to taste preference
• 2 tablespoons olive oil
• 1 medium onion, chopped finely
• 2 garlic cloves, minced
• 800g crushed tomatoes from a can
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon optional red pepper flakes
• 1 teaspoon sugar
• Salt and black pepper, adjusted as needed
• 225g shredded mozzarella cheese