Slice eggplants in half lengthwise. Scoop out the middle, leaving a 1/2 inch border all around the edge and bottom, to create boats. Place eggplant boats in a large baking dish
Spread 1 tablespoon of ricotta on the bottom of each eggplant. Add half a cup of sausage marinara sauce. Add another tablespoon of ricotta, then top with more sauce.
Cover with foil and bake for 45 minutes, or until eggplant is tender. Remove foil, sprinkle cheese on top of the eggplant, then return to oven for 15 minutes, or until mozzarella is melted and bubbly. Remove from oven, sprinkle with basil and serve.