| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Colorado, Vegetables | 1 | Servings |
INGREDIENTS
| -Marinara Sauce | ||
| 1 | sl | Mozzarella |
| 1/2 | c | Mozzarella, grated |
| 1 | c | Ricotta cheese, grated |
| 1 | md | Or large eggplant Egg wash (1 cup Romano cheese, grated mixed with 2-3 eggs |
| 1 | ts | Garlic powder Pinch parsley Pinch salt and pepper Flour |
INSTRUCTIONS
Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts. Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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