Ricotta Stuffed Eggplant

10 ingredients
6 steps

Ingredients

  • 1 large green pepper, chopped fine
  • 3/4 lb. fresh mushrooms, chopped fine
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt and pepper
  • 1/2 c. olive oil
  • 2 cloves garlic, minced
  • 1 eggplant (about 1/2 lb.)
  • 1 c. spaghetti sauce
  • 1 1/2 c. Lamagna Lite Ricotta cheese
  • 1/4 c. Lamagna shredded Mozzarella or Provolone cheese and some additional for topping

Directions

  1. 1
    Preheat broiler.
  2. 2
    In a medium skillet, saute green pepper, mushrooms, thyme, salt and pepper in 1 tablespoon oil, stirring frequently until all liquid is evaporated.
  3. 3
    Cool.
  4. 4
    Cut eggplant lengthwise in 1/4-inch thick slices.
  5. 5
    Arrange on broiler rack. Brush eggplant with mix of remaining oil and garlic.
  6. 6
    Broil 2 minutes per side, basting with oil mix.

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