3/4 cup all-purpose flour, plus more for bench flour
1/2 cup grated Parmesan cheese
Zest of 1 lemon
1 cup ricotta cheese
2 tablespoons blended oil, plus more as needed
1/2 cup sliced garlic (about 5 to 7 cloves)
1 graffiti eggplant, peeled and cut into medium dice
1 red pepper, seeded and cut into medium dice
3 sprigs fresh oregano, leaves picked
1/2 cup plus 2 tablespoons unsalted butter
1/2 lemon, thinly sliced (3 to 4 slices)
Extra-virgin olive oil
Freshly grated Parmesan cheese
The salt will help pull out the excess moisture from the eggplant.
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