Ingredients

• 2 large eggplants (2 1/2-3 pounds total), cut lengthwise into 1/4-inch thick slices

• 1 tablespoon extra-virgin olive oil

• 12 ounces lean ground beef

• 1 cup chopped onion

• 2 cloves garlic, minced

• 1 (28 ounce) can no-salt-added crushed tomatoes

• ¼ cup dry red wine

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ¾ teaspoon salt

• ¼ teaspoon ground pepper

• 1 ½ cups part-skim ricotta cheese

• 1 large egg, lightly beaten

• 1 cup shredded part-skim mozzarella cheese, divided

• Chopped fresh basil for garnish