Stuffed Eggplant (version VIII)
2 large eggplants
1. Peel eggplants and cut in slices 1/2 inch wide. To reduce bitterness, place a few slices at a time in colander and sprinkle with salt; continue until all the slices are used. Place colander in sink and place heavy object on top and let drain about 2 hours. Remove slices and pat dry with paper towels.
flour, for dredging
2 eggs, beaten and seasoned
with salt and pepper to taste
oil for frying
2 eggs, beaten
1 container ricotta cheese, (48-ounces)
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
1 dash nutmeg
2. Dip slices in flour and then in seasoned eggs. Heat oil in skillet over medium-high heat and fry eggplant slices until lightly browned.
3. Make filling by mixing together 2 beaten eggs, the three cheeses and nutmeg until thoroughly combined.
4. Preheat oven to 350 degrees. Spray a 12-by-15-inch pan with cooking spray. Spoon about 1/4 cup of filling on the center of eggplant slice and fold . Place in pan, seam-side down. Continue until all slices and filling are used, taking care not to layer rolls. Top with marinara sauce and bake about 40 minutes, until sauce is bubbling and cheese is melted.
Makes 12 servings.
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