For the eggplants
- 2 eggplants, large
- 2 tablespoon(s) salt
- 3 tablespoon(s) olive oil
For the filling
- 1 onion
- 1 clove(s) of garlic
- 2 tablespoon(s) olive oil
- 150 g spinach, fresh
- 450 g ricotta
- 1 egg, medium
- 1/4 teaspoon(s) nutmeg
- 1/4 bunch basil, finely chopped
- salt
- pepper, +extra to serve
- 400 g tomato sauce
- 1 tablespoon(s) pesto alla Genovese
- 150 g mozzarella, grated
- 2 tablespoon(s) parsley, finely chopped, to serve