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Cheesy Eggplant Rollatini
Ingredients
  • 2 large eggplants (2 ½ pounds), cut lengthwise into ¼-inch-thick slices
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Pepper
  • 2 cups fresh ricotta cheese
  • 1 ¾ cups coarsely grated mozzarella
  • ⅔ cup freshly grated Parmigiano-Reggiano cheese
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced parsley
  • 3 tablespoons minced basil, plus more for garnish
  • 2 cups jarred marinara sauce
Steps
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