Even though summer’s coming to an end, my garden is still continuing to produce an abundance of large purple and white eggplant. As the days begin to shorten and the evenings become crisper, our bodies start to crave heartier meals. Serving this recipe up as a main dish for either your family or dinner guests, will most definitely satisfy this craving.
4 large beaten eggs
Italian style bread crumbs
2/3 cups Parmesan cheese
Salt and pepper
2 medium eggplants, sliced lengthwise about 1/3 inch thick
3 cups of shredded mozzarella cheese
1/3 cups of ricotta cheese
1 cup of chopped fresh basil
4 or more cups of marinara sauce, either purchased or homemade
Preheat oven to 350. Spray some baking sheets with cooking spray. Place your flour in one bowl, the beaten eggs in another bowl and your bread crumbs in the last bowl, mixed with 1/2 cup of Parmesan cheese. Cut the eggplant in slices and sprinkle with salt and pepper, then coat each slice with flour, egg and bread crumbs. As you finish with each piece, place them in a single layer on the baking sheet. When your sheets are full, place them in your oven and turn after 15 minutes. Total cooking time should take 30 minutes or until they are golden. After the eggplants are done, remove them from the oven and let them cool completely while they are still on the sheets.
Mix ricotta cheese, mozzarella cheese, 1 cup of Parmesan cheese and basil in a bowl. Sprinkle salt and pepper to taste, then mix it all together. Take an eggplant slice and spread an even layer of cheese mixture on top of the slice, then roll eggplant starting at the small end, until the filling is completely enclosed and a roll is formed. Continue filling the rest of your slices using this procedure.
After you are done making all the rolls, take a large baking dish and fill the bottom of the dish with sauce. Place the rolls in the dish. After the dish is full, pour some sauce over the top. Sprinkle with Parmesan cheese and mozzarella cheese, then place the baking dish in the oven uncovered. Bake at 350 for about 30 minutes or until heated through.
- Mom's Stuffed Eggplant Recipe : Michael Chiarello : Food Network
- Sausage-Stuffed Eggplant Recipe – Allrecipes.com