| 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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