Stuffed Eggplant
Stuffed Eggplant is an moderately easy dinner. Made with 1 medium eggplant, sliced thin (1/8-inch), flour for dredging, 3 eggs, beaten, 1 lb. ricotta cheese and 1 large egg, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Coat eggplant slices with flour and dip into beaten eggs. Brown in vegetable oil on both sides.
Remove from heat.
Mix together Ricotta, 1 egg, salt, pepper and Romano cheese.
Place slice of Mozzarella cheese and a spoonful of Ricotta mixture into eggplant slice and roll up.
Place seam side dough in a baking pan. Repeat.
Cover with marinara sauce.
Bake at 400Β° for 15 to 20 minutes.
Sprinkle with Romano cheese.
Serves 4 to 6.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment