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Skillet Eggplant Rollatini
Ingredients
  • 2 large eggplants (~2 ½ pounds total)
  • 4 tablespoons olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • freshly-ground black pepper
  • 5 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 (5-ounce) container baby spinach
  • 1 cup whole-milk cottage cheese
  • 1 ounce freshly-grated Parmesan (½ cup), plus more for topping
  • 1 large egg
  • ¼ cup chopped fresh basil, plus more for serving
  • 1 teaspoon dried oregano
  • 1 (24-ounce) jar marinara sauce (I always use Rao’s)
  • 4 ounces low-moisture mozzarella (1 cup), shredded
Steps
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