Eggplant Sorentino

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1 slice mozzarella
1/2 cup mozzarella, grated
1 cup ricotta cheese, grated
1 medium or large eggplant
egg wash (1 cup romano cheese, grated mixed with 2-3 eggs)
1 tablespoon garlic powder
1 pinch parsley
1 pinch salt and pepper
Marinara Sauce
1 can whole Italian pear tomatoes
6 cloves garlic
red pepper
salt to taste
olive oil

Peel and slice eggplant into 1/8-inch, thin slices. Dip in egg wash into flour to coat. Fry eggplant until golden brown, then drain. As  if making a crepe, fill eggplant with ricotta cheese and 1 slice mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more mozzarella. Bake at 350 F for about 10 minutes or until cheese melts., (10 to 15)

Marinara Sauce:
In frying pan, cover bottom with olive oil . Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes

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