Ingredients:
500g eggplant
300g ricotta
3 cloves garlic, minced
2 tsp dried oregano
2 large eggs
500g tomato sauce
3 tbsp extra-virgin olive oil
100g grated parmesan
300g grated mozzarella
1 medium bunch fresh basil
Salt and black pepper, to taste
Eggplant Prep:
Slice eggplant lengthwise (1/4 inch thick).
Salt and layer in a colander for 1 hour, then rinse and pat dry.
Fry in oil until golden; pat dry with paper towels.
Marinara Sauce:
Sauté garlic in 1/4 cup olive oil until golden.
Add 2 tb