Eggplant Braciole

Name: Eggplant Braciole
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