INGREDIENTS
1 cup
Basil, fresh leaves
1 1/2 lb
Eggplant
2
Garlic cloves
1/2 cup
Parsley, fresh leaves
1/2 cup
Spinach, leaves
2 cups
Marinara sauce
1/4 tsp
Salt
1
Cooking spray
1/4 cup
Pine nuts, toasted
4 tbsp
Cream cheese
1 cup
Mozzarella cheese
1/4 cup
Parmesan cheese, grated fresh
15 oz
Ricotta, part-skim