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