INGREDIENTS
2 media
eggplants
1 serving
kosher salt
2 tbsps
olive oil
2 cs
ricotta
1/2 c
sour cream
1/2 c
parmesan
1/4 c
basil leaves
2 tbsps
parsley
1 of
lemon zest
1 serving
black pepper
1 pinch
red pepper flakes
2 cs
marinara sauce
1 c
shredded mozzarella