Eggplant Braciola

Ingredients

• 2 large Italian eggplants (about 1 pound each)
• 3 tablespoons tamari
• 6 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped (about 1 1/3 cups)
• ¾ teaspoon kosher salt, divided, plus more to taste
• 2/3 cup walnuts (about 2 1/4 ounces), finely chopped
• 4 garlic cloves, finely chopped (about 4 teaspoons)
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoon finely chopped fresh thyme
• ½ teaspoon finely chopped fresh oregano
• ½ teaspoon black pepper, plus more to taste
• ¼ teaspoon crushed red pepper, plus more for garnish
• 5 ounces fresh cremini mushrooms, finely chopped (about 1 3/4 cups)
• ⅓ cup (2 2/3 ounces) dry red wine
• 2/3 cup canned brown or green lentils (about 3 1/2 ounces), rinsed
• 2 ¼ cups marinara sauce, divided
• 1 cup packed fresh spinach (about 2 ounces), roughly chopped
• ½ cup vegan ricotta cheese (such as Kite Hill Almond Milk Ricotta Alternative), for serving
• Fresh basil leaves, for garnish

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