INGREDIENTS
1/2 cup
Basil
2
Eggplants, round
3
Garlic cloves
1
Lemon, Juice from
1 tsp
Thyme, fresh leaves
1 tbsp
Balsamic vinegar
1
large pinch Red pepper flakes
1
generous pinch Sea salt
1 tsp
Sea salt
1
Sea salt and pepper
1
Olive oil
1 tbsp
Olive oil
1 cup
Parmesan, grated
1 cup
Whole milk ricotta
1
28-ouce can diced tomatoes