Spinnach and ricotta eggplant

Ingredients

• 450g ricotta
• 200g frozen spinach, thawed and excess water squeezed out
• 1 onion – finely diced
• 1 egg
• 2 garlic cloves, crushed
• Pinch of nutmeg
• Salt and pepper
• ½ cup of grated parmesan cheese
• 4 large eggplants, sliced into thin strips lengthways
• 2 400g cans of crushed tomatoes
• 1 Tbsp. of dried oregano
• 1 brown onion – diced
• Half a small red chilli – chopped finely
• Generous pinch of Salt and pepper
• Pinch of sugar