| 2 | lb | Ricotta or hoop cheese |
| 1 | c | Grated Parmesan cheese |
| 3 | tb | Parsley |
| 3 | tb | Basil |
| 4 | | Eggs |
| 2 | lg | Eggplants |
| | Flour |
| 1/4 | c | Olive oil |
| 8 | oz | Mozzarella cheese; cut |
| | Creamy Parmesan Sauce; ( recipe follows) |
| | Sweet pepper sauce; ( recipe follows) |
| | Spinach sauce; ( recipe follows) |
| | Fresh basil leaves |
| | CREAMY PAMESAN SAUCE |
| 6 | tb | Unsalted butter |
| 4 | tb | Flour |
| 2 1/2 | c | Hot milk |
| 4 | tb | Grated Parmesan; (up to 5) |
| 1 | ts | Salt |
| | Nutmeg |
| | SWEET PEPPER SAUCE |
| 2 | tb | Olive oil |
| 1 | | Onion finely chopped |
| 2 | | Red bell pepper; finely chopped |
| 1/3 | c | Chopped fresh tomato |
| | Salt |
| | Freshly ground black pepper |
| 1 | tb | Cream |
| | SPINACH SAUCE |
| 1 | lb | Spinach; with srems removed. |
| 4 | tb | Unsalted butter |
| 1 | | Garlic clove; minced |
| 1 | c | Cream |
| | Salt |
| | Fresly ground black pepper |
