Ricotta Stuffed Breaded Eggplant
Ingredients
Breaded Eggplant Rounds
- 1 large eggplant
- 3 eggs beaten
- 2 cups plain breadcrumbs
- 1 tbsp chopped parsley
- 1 tbsp grated Parmigiano Reggiano
- ½ tsp oregano
- Salt
- Oil for frying
Stuffing:
- 2 cups ricotta cheese
- ½ cup grated fresh Asiago cheese
- 2 tbsp grated Parmigiano Reggiano
- 6 tbsp chopped parsley divided
- Salt and pepper to taste
Tomato Sauce
- 1 garlic clove minced
- 1 bunch fresh basil chopped
- 1 400 g can tomatoes
- 3 tbsp extra virgin olive oil
- ½ tsp oregano
- ½ tsp salt
Garnish:
- Grated Parmigiano-Reggiano Cheese for serving
- Chopped fresh basil for garnish
- Extra Virgin Olive Oil for drizzling
Instructions
Prepare breaded eggplant rounds.
- Slice eggplant into ¼” thick rounds. Season with salt.
- Use fork to beat eggs and salt in small bowl. Into another bowl, add breadcrumbs, parsley, cheese, salt, and oregano.
- Dip each eggplant round into eggs and then coat well with seasoned breadcrumbs.
- Fry breaded rounds in hot oil—only takes a couple of minutes on each side.
- Drain on paper towels.
Prepare tomato sauce.
- Add oil to shallow pan. Sauté garlic, then add canned tomatoes. Season with salt and oregano.
- Cook for 15 minutes. Add chopped basil.
Prepare filling.
- In small bowl, mix ricotta, cheeses, 1 tbsp parsley, salt, and black pepper.
- Place remaining parsely in another small bowl.
Assemble dish.
- Place a spoonful of ricotta filling on eggplant round.Fold and sprinkle with parsley. Place in 9x13-inch baking dish.
- Continue to fill eggplant slices, placing each one side by side to hold each other up.
- Spoon some sauce down the center of the stuffed rows, without smothering them.
- Top them off with grated Parmigiano-Reggiano.
- Bake at 350°F until heated through, about 20 - 30 minutes.
- Serve with crusty bread.