2 medium firm zucchini
1 medium firm eggplant
All natural olive oil cooking spray
Sea salt or kosher salt and freshly ground black pepper
2 cups ricotta cheese
1 1/2 cups grated Parmigiano-Reggiano
1/2 cup fresh mint leaves, loosely packed, finely chopped
1/2 cup fresh flat-leaf parsley tops, chopped
2 egg yolks, lightly beaten
2 cloves garlic, pasted or grated
1 fresh chile, such as Fresno, seeded and finely chopped
A few grates whole nutmeg
A handful fresh basil leaves, torn or shredded
3 cups passata or tomato sauce
4 tablespoons butter
1 cup panko
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