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Eggplant Parmesan Rollatini
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- 1 1/2 cups kosher salt and black pepper
- 2 marinara sauce
- 1 large eggs
- 2 teaspoons 15-ounce container ricotta
- 2 cups dried oregano
- 1/2 cup grated mozzarella (8 ounces)
Directions:View on Real Simple
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