Mini Eggplant Crêpes With Marinara Sauce

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Southern Living


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2 medium eggplants

1 tablespoon salt

1/4 cup olive oil

1 (15-ounce) container ricotta cheese

2 large eggs

1/2 cup (2 ounces) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon garlic powder

1/2 teaspoon pepper

Marinara Sauce

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