Recipes From Beth S. Goldberg’s Kitchen – Stuffed Eggplant

Submitted by Beth S. Goldberg

Submitted by Beth S. Goldberg

Stuffed Eggplant

1 medium eggplant

1/2 cup breadcrumbs

1 egg

1 cup ricotta cheese

1 cup marinara tomato sauce

1/2 cup shredded mozzarella cheese

Peel and slice eggplant. Dip slices into egg., then dip slices into breadcrumbs. Put 3 tablespoons of olive oil into a frying pan. Cook eggplant on both sides until golden brown. Heat oven to 350°. Pour 1/2 cup tomato sauce into a glass casserole. Layer the fried eggplant in the casserole. Evenly distribute the ricotta cheese on top of the eggplant. Add another layer of eggplant. Pour the rest of the marinara sauce on top. Sprinkle with shredded cheese. Bake in oven for 45 minutes and serve.

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