From Smitten Kitchen
Eggplant Involtini
- Time
- 1 hr
- Makes
- Servings: 4
- Ingredients
- 12
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Ingredients
- 2 medium eggplants [1 pound each or 2 pounds total)
- Olive oil for brushing
- 1 28-ounce canned whole or crushed tomatoes
- 3 cloves garlic, minced
- Kosher salt and freshly ground pepper
- Red pepper flakes, to taste
- 1/2 teaspoon dried oregano
- 1 cup ricotta
- 4 ounces coarsely grated mozzarella cheese
- 1/2 cup parmesan cheese, divided
- Finely grated zest and juice from half a lemon
- Fresh basil leaves, for serving
The method
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