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Preheat oven to 350 degrees.
Mix together ricotta, lemons, basil, oregano, the two oils, and season with salt and pepper. Spoon mixture into the eggplant sheets and roll them up.
Lay them seam side down in a baking dish and cover with tomato sauce and then parmesan asiago spread. Bake in the oven until eggplant is tender and topping is golden brown.
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