Ingredients
- Cooking spray
- 2 large eggplants (about 1 pound each), trimmed
- 2 tablespoons extra-virgin olive oil
- 1 cup whole-milk ricotta cheese
- ⅔ cup shredded low-moisture part-skim mozzarella cheese, divided
- 4 tablespoons grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons chopped fresh basil, plus more for garnish
- 1 large clove garlic, grated with a microplane
- 1 teaspoon grated lemon zest
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 cups baby spinach, chopped
- 1 (24-ounce) jar lower-sodium marinara, divided
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