INGREDIENTS
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2 large eggplants
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1 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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1 lb reduced-fat ricotta cheese
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1 egg white
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1 tablespoon minced fresh chives (or scallions)
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2 1/2 cups pasta sauce (store-bought jarred or homemade)
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1 cup shredded reduced-fat mozzarella cheese
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1/4 cup grated parmesan cheese