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Ingredients
  • 2 large eggplants (1 ½ pounds each), peeled
  • 6 tablespoons vegetable oil
  • Kosher salt and pepper
  • 2 garlic cloves, minced
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 8 ounces (1 cup) whole-milk ricotta cheese
  • 1 ½ ounces grated Pecorino Romano cheese (¾ cup)
  • ¼ cup plus 1 tablespoon chopped fresh basil
  • 1 tablespoon lemon juice
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