INGREDIENTS
4
medium-sized eggplants
salt
olive oil, (for brushing)
3 cups
part skim ricotta cheese
1 cup
crumbled feta cheese
1 1/2 cups
shredded part-skim mozzarella, (divided)
1/2 cup
grated parmesan, (divided)
4 cloves
garlic, (minced)
2
eggs, (beaten)
1 tsp
salt
1/2 tsp
fresh ground pepper
1
jar (24-ounces) marinara sauce