Ingredients

-3 medium-sized eggplants (about 4 pounds total)

-Sea salt and freshly ground black pepper

-Can vegetable spray

-32 ounces ricotta cheese

-2 large eggs, lightly beaten

-1/2 cup shredded mozzarella

-8 tablespoons grated Parmesan

-3 tablespoons toasted pine nuts

-20 basil leaves, chiffonaded

-Extra-virgin olive oil, for drizzling

-2 cups fresh tomato sauce

-Click here for Giada’s full recipe.