INGREDIENTS
1 1/2 lb
eggplants
1 serving
salt and pepper
1 1/2 lb
zucchini
1/2 cup
EVOO
1 head
garlic
2 cups
fresh ricotta
2 cups
parmigiano reggiano
1 lb
shredded mozzarella
2 tbsps
mint
1
egg
28 oz
canned tomatoes
3
basil leaves
3 tbsp
red onion
1/2 tsp
sugar
2 lbs
baking potatoes
2 tbsps
thyme