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Ingredients
  • 2 large eggplants (about 2 ½ lb. total)
  • 2 ¾ tsp. kosher salt, divided
  • 3 Tbsp. olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced and divided
  • 1 ¼ tsp. black pepper, divided
  • 1 tsp. Italian seasoning, divided
  • ¼ tsp. red pepper flakes
  • ½ lb. lean ground beef
  • 1 (28-oz.) can crushed fire-roasted tomatoes
  • 3 Tbsp. chopped fresh basil, divided
  • ½ c. chopped fresh Italian parsley, divided
  • 1 (15-oz.) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ¾ c. grated parmesan, divided
  • ¼ c. panko breadcrumbs
  • Nonstick cooking spray
  • 2 ¼ c. shredded Italian blend cheese, divided
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