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- 4 medium size eggplants
- ½ cup extra virgin olive oil
- 1 tsp sea salt
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- 2 cups tomato sauce
- 2½ cups shredded mozzarella
- 1¼ cups grated Parmesan cheese
- ½ cup shredded fresh basil leaves
- Add salt, crushed pepper flakes and oregano to extra virgin oil. Stir to mix
View Full Recipe at My Cookbook Addiction
