If you love eggplant parmesan, try this out. I got this from a friend who loves to cook. So if you do make this call me up, and I'll stop by to eat it.
INGREDIENTS
4-5 tbsp. olive oil
2 large or 3 medium round eggplant, sliced lengthwise
Sea salt and pepper
2 cups ready made marinara sauce
2 whole eggs
1 lb. container of ricotta cheese
2 12 tsp. dried oregano
2 1/4 cup mozzarella
2/3 cup parmesan
DIRECTIONS
INGREDIENTS
4-5 tbsp. olive oil
2 large or 3 medium round eggplant, sliced lengthwise
Sea salt and pepper
2 cups ready made marinara sauce
2 whole eggs
1 lb. container of ricotta cheese
2 12 tsp. dried oregano
2 1/4 cup mozzarella
2/3 cup parmesan
DIRECTIONS
- Preheat oven to 450° F. and divide the oil between 2 baking sheets. Arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Bake eggplant, rotating baking sheets halfway until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
- Meanwhile, in the bottom of a 9-by-13-inch or a 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
- Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
- Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
- Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
© 2016
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