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Eggplant Lasagna With Ricotta and Asiago
- 1/2 pound plum tomatoes, halved and seeded
- 1 clove garlic
- 4 tablespoons olive oil
- 2 kosher salt and black pepper
- 1 cup eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
- 1 ricotta
- 1/2 cup large egg
- 1/4 cup fresh basil, chopped
- 4 cups grated Asiago or Parmesan (1 ounce)
Directions:View on Real Simple
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