Stuffed eggplant

by on November 14, 2017 » Add the first comment.
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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

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


Find more like this: Grandpa's Use Only

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