Ingredients
Olive oil cooking spray
2 medium eggplants, washed, ends cut off (do not peel)
2 tsp. dried oregano
1 (16-oz.) jar reduced-sodium chunky marinara sauce
2 Tbsp. chopped fresh basil, divided
2 cups cooked spinach
3/4 cup shredded Fontina cheese (Gouda, Gruyere, or Monterrey Jack may be substituted)
Black pepper and salt (optional)
2 Tbsp. freshly grated Parmesan cheese