INGREDIENTS
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2 medium eggplants, sliced lengthwise into 1/4”-thick strips
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kosher salt
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Freshly ground pepper
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1 1/2 c. marinara sauce
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1 Egg, lightly beaten
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1 1/2 c. ricotaa
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1/2 c. finely grated Parmesan
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1/2 c. shredded mozzarella
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1 Garlic clove, minced
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Small handful of basil, torn into pieces