Stuffed eggplant

by on November 14, 2017 » Add the first comment.
Print Friendly, PDF & Email

Stuffed eggplant

Cut eggplant into 1/4-/2 inch slices lengthwise
Leave skin
Lay on baking sheet
Drizzle with EVOO salt and pepper
Bake at 450° for 10 minutes

Filling
1 cup ricotta cheese or cottage
1 cup mozzarella cheese
1/4 cup Parm cheese
Dried parsley
Chili flakes
1 egg
1 table flour
This is open to any other stuffing that you might want to use

Large dollop of filling on wide end of eggplant
Rolled into cannelloni
Put 1/4 C marinara sauce in bottom of small ramekin
Place in Marinara sauce

Robert@RobertAndrews.NET

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.