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Ingredients
  • 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
  • Extra virgin olive oil
  • Kosher salt
  • 1 large egg
  • 1 15-oz tub part-skim ricotta cheese
  • 1 ½ cup park-skim mozzarella cheese divided
  • ½ cup grated Parmesan cheese divided
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 10 oz frozen spinach, thawed and fully dried (wring out all the water)
  • 1 cup packed chopped fresh parsley
  • ½ cup packed chopped fresh basil ⅔ ounce
  • Black pepper to your liking
  • 2 cups prepared pasta sauce of choice ( Homemade or store-bought)
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