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Ina Garten's Roasted Eggplant Parmesan

kept bynomoregrays
recipe byThe Kitchn

Makes 6 servings


2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao’s
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1 1/2 cups freshly grated Italian Parmesan cheese
For the topping:

1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil



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