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Ingredients
  • 2 eggplants, cut lengthwise into 12 (¼-inch-thick) slices
  • ¾ teaspoon kosher salt, divided
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 (10-oz.) container whole-milk ricotta cheese
  • ½ cup fresh basil leaves, finely chopped, plus more basil for serving
  • ¾ teaspoon black pepper
  • 1 ¼ cups marinara sauce
  • 1 ounce Parmesan cheese, shaved (about ½ cup)
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