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Eggplant Parmesan Rollatini
Ingredients
  • 4 tablespoons olive oil
  • 2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
  • kosher salt and black pepper
  • 1½ cups marinara sauce
  • 2 large eggs
  • 1 15-ounce container ricotta
  • 2 teaspoons dried oregano
  • 2 cups grated mozzarella (8 ounces)
  • ½ cup grated Parmesan (1½ ounces)
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