Stuffed Ricotta Eggplant

Name: Stuffed Ricotta Eggplant
Ingredients: 1 large eggplant; 1/2 c. grated cheese; 1 (15 oz.) Ricotta cheese; 2 egg yolks; 1/2 tsp. black pepper (ground is better); 1/2 tsp. salt; 1/4 c. chopped fresh parsley; 3 eggs, well beaten; 1 to 2 c. seasoned bread crumbs

9 ingredients

6 steps

Ingredients

1 large eggplant
1/2 c. grated cheese
1 (15 oz.) Ricotta cheese
2 egg yolks
1/2 tsp. black pepper (ground is better)
1/2 tsp. salt
1/4 c. chopped fresh parsley
3 eggs, well beaten
1 to 2 c. seasoned bread crumbs

Directions

1

Wash off eggplant with cold water.
2

Cut off stem.
3

Cut and slice eggplant lengthwise into 1/4-inch slices.
4

(You will get about 10 to 12 slices with large eggplant.)
5

Dip slices into well beaten egg mixture, then dip into bread crumbs; shake off excess. Place eggplant slices into greased baking sheet and bake at 325° until golden brown.
6

Remove; let cool and set aside.