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Ingredients
  • 3 Eggplants
  • 3 tbsp (45 ml) olive oil
  • Salt and Pepper to taste
  • 2 15 oz cans pure tomato sauce (890 ml)
  • 2 garlic gloves
  • Pinch of red pepper flakes
  • 2 cups (475 ml) whole milk ricotta cheese
  • 2 eggs
  • 1 ½ cups (360 ml) shredded mozzarella cheese
  • ½ cup (120 ml) freshly chopped basil (separated)
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