Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 1 medium eggplant, sliced thin (1/8-inch); flour for dredging; 3 eggs, beaten; 1 lb. Ricotta cheese; 1 large egg; pinch of salt and pepper; 1 Tbsp. grated Romano cheese; slices of Mozzarella cheese; 2 or 3 c. prepared marinara sauce

9 ingredients

9 steps

Ingredients

1 medium eggplant, sliced thin (1/8-inch)
flour for dredging
3 eggs, beaten
1 lb. Ricotta cheese
1 large egg
pinch of salt and pepper
1 Tbsp. grated Romano cheese
slices of Mozzarella cheese
2 or 3 c. prepared marinara sauce

Directions

1

Coat eggplant slices with flour and dip into beaten eggs. Brown in vegetable oil on both sides.
2

Remove from heat.
3

Mix together Ricotta, 1 egg, salt, pepper and Romano cheese.
4

Place slice of Mozzarella cheese and a spoonful of Ricotta mixture into eggplant slice and roll up.
5

Place seam side dough in a baking pan. Repeat.
6

Cover with marinara sauce.
7

Bake at 400° for 15 to 20 minutes.
8

Sprinkle with Romano cheese.
9

Serves 4 to 6.