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.
Ricotta Stuffed Eggplant
![](https://www.putzelkitchen.com/wp-content/uploads/2014/09/rsz_img_1646-720x405.jpg)
Prep Time
45 minutesCook Time
40 minutesTotal Time
1 hour 25 minutesIngredients
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
Instructions
Step 1
Thinly slice the eggplant lengthwise, salt & drain it. Per the video.
Step 2
Brush eggplant with olive oil and grill on both sides until nice grill marks appear and eggplant has softened.
Step 3
Combine the three cheeses, herbs & egg. Season with salt & pepper.
Step 4
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.
Step 5
Bake at 350 degrees F for 25 minutes.