INGREDIENTS
2
Eggplants, firm
4 cloves
Garlic
1
heaping tbsp Parsley, fresh
1 28 ounce can
Tomatoes
1
Yellow onion, small
12 oz
Ziti
1
Black pepper, fresh
1
heaping tsp Italian seasoning
1 tsp
Red pepper flakes
1
Salt, coarse
6 tbsp
Olive oil, extra-virgin
1
Butter
3 cups
Mozzarella cheese, fresh
1/3 cup
Parmesan cheese
3 cups
Whole milk ricotta cheese