INGREDIENTS
2 larges
eggplants
3 1/2 tbsp
extra-virgin olive oil
1 1/2 tsp
kosher salt
1/2 tsp
pepper
16 oz
cremini mushrooms
3 cloves
garlic
1/2 tsp
oregano
24 oz
pasta sauce
15 oz
part-skim ricotta cheese
10 oz
spinach
1/2 cup
parmesan
1 large
egg
1 cup
provolone
2 tbsp
thyme