Ingredients

• 2 medium eggplants, about 1 pound each
• 1 cup ricotta cheese
• 1/2 cup grated Pecorino Romano cheese
• 1 large egg
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 8 ounces frozen spinach, thawed and well-drained
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons finely chopped fresh basil or parsley leaves