1 1/2 pounds whole milk ricotta
Olive oil, to coat pans
2 large eggplants
Salt and freshly ground black pepper
All-purpose flour, for dredging
2 packages (about 12 ounces per package) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
3/4 cup grated Romano or Parmesan
3 1/2 cups jarred tomato sauce
1/2 to 3/4 pound shredded mozzarella
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