Ingredients
- 3 medium eggplants
- Kosher salt
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion
- 2 tsp. oregano
- Freshly ground black pepper
- 1 25-oz. jar marinara
- 16 oz. whole milk ricotta
- 1/2 c. freshly grated Parmesan
- 1 large egg
- 1/4 c. chopped fresh parsley, plus more for garnish
- 4 c. shredded mozzarella
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