Spinach Stuffed Eggplant

(4 votes)

1 large eggplant
2 cups whole-milk ricotta
1 cup blanched, chopped fresh spinach (stemmed, washed, blanched, and squeezed dry)
salt, white pepper, nutmeg to taste
parmesan cheese
tomato sauce

Slice the eggplant lengthwise into 1/4-inch slices. Salt the eggplant and let drain for 30 minutes. Rinse and dry the eggplant. Brush each side with olive oil, put on a single layer on a lined baking sheet and bake at 350 for 20 minutes. Cool.

Meanwhile, mix together the ricotta, spinach, seasonings, and cheese. Put a spoonful on one end of the eggplant slice, and roll up. Place the eggplant in a baking dish, put some tomato sauce on top, and sprinkle with more parmesan cheese. Bake at 350 for 20-30 minutes.



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