INGREDIENTS
1
large eggplant
1 cup
marinara sauce (we used Raos)
1/4 cup
grated Parmesan cheese
1 cup
ricotta cheese (full fat)
1/2 cup
grated Parmesan cheese
3/4 tsp
garlic powder
3/4 tsp
dried oregano
1/2 tsp
red pepper flakes
1/2 tsp
pink salt
1/4 tsp
rosemary