Ricotta Stuffed Eggplant
This dish could easily be from your favorite Italian restaurant. I’d categorize it as a glorified casserole. A casserole because it can be baked ahead of time in a dish. However, glorified as the flavors outshine any noodle dish that your blue haired neighbor may have served at your pot luck block party.
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Yield: 8 servings
- 2 Eggplants, sliced lengthwise (approximately 8 slices each)
- 15 ounces Ricotta Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 1 Egg
- 1/2 Cup Shredded Parmesan Cheese
- 1/4 Cup Fresh Basil, chopped
- 1/4 Cup Fresh Parsley, chopped
- 1 Jar Tomato Sauce
Thinly slice the eggplant lengthwise, salt & drain it. Per the video.
Brush eggplant with olive oil and grill on both sides until nice grill marks appear and eggplant has softened.
Combine the three cheeses, herbs & egg. Season with salt & pepper.
Place a dollop of filling in each eggplant slice and roll closed. Place in pan seam side down. Cover with tomato sauce and shredded mozzarella.
Bake at 350 degrees F for 25 minutes.