Stuffed Eggplant Recipe
four pieces of breaded eggplant delicately rolled with a delectable three-cheese stuffing.
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Ingredients
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Eggplant Preparation
Cheese Filling
For Baking
Method
Eggplant Preparation
- 1
Prepare the Eggplants
Slice the eggplants lengthwise into halves. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplants
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant half in flour, dip in egg, and coat with breadcrumbs.
- 3
Fry the Eggplants
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant halves until golden brown on both sides, about 3-4 minutes each side. Drain on paper towels.
Cheese Filling
- 4
Make the Cheese Filling
In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped basil, and black pepper. Mix well until smooth and creamy.
Assemble and Bake
- 5
Stuff the Eggplants
Take each fried eggplant half and spoon a generous amount of cheese filling onto the cut side. Roll the eggplant half tightly and place seam-side down in a baking dish.
- 6
Add Marinara Sauce
Pour marinara sauce over the stuffed eggplants in the baking dish, ensuring they are well covered.
- 7
Bake
Sprinkle grated Parmesan cheese on top of the marinara sauce. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until the cheese is bubbly and golden.