INGREDIENTS
2 tbsp
olive oil
2 medium cloves
garlic
1/4 tsp
red pepper flakes
28 oz
canned tomatoes
3 tbsp
fresh basil
1 serving
kosher salt
1 cup
skim milk ricotta cheese
1 cup
fresh mozzarella
1/3 cup
provolone
2/3 cup
parmigiano reggiano cheese
1 large
egg
1/4 cup
fresh basil
2 larges
eggplants
1/3 cup
olive oil
1 serving
kosher salt
1 serving
fire-roasted tomatoes
1 medium
grill cheese
1
1
1
1