Title: Spinach and Ricotta Stuffed Eggplant
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
2 medium-sized eggplants
1 cup fresh spinach, roughly chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil leaves for garnish 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice the eggplants in half lengthwise. Scoop out the center flesh to create a hollow space, leaving about half an inch of flesh around the edges. Reserve the scooped-out flesh.
3. Place the eggplant halves on a baking sheet, brush them with olive oil, and sprinkle with salt and black pepper. Bake in the preheated oven for 20 minutes or until tender.
4. Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about one minute until fragrant.
5. Add the reserved eggplant flesh and chopped spinach to the skillet. Cook for about five minutes, stirring occasionally, until the spinach wilts and the eggplant is tender. Remove from heat.
6. In a mixing bowl, combine the cooked spinach and eggplant mixture with the ricotta cheese, grated Parmesan cheese, and crushed red pepper flakes. Mix until well combined.
7. Once the eggplant halves are done baking, remove them from the oven and fill each half generously with the spinach and ricotta mixture.
8. Return the stuffed eggplants to the oven and bake for an additional 10 minutes, until the filling is heated through and slightly golden on top.
9. Remove from the oven and let them cool for a few minutes. Garnish with fresh basil leaves before serving.
Enjoy your delicious and healthy Spinach and Ricotta Stuffed Eggplant!
