| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian5 |
8 |
servings |
INGREDIENTS
| 2 |
md |
Eggplant |
|
|
Flour for dredging |
| 2 |
|
Eggs; beaten |
|
|
Olive oil |
| 1/2 |
lb |
Sliced mozzarella |
| 1 |
lb |
Ricotta cheese mixed with |
| 1 |
tb |
Parsley; finely chopped |
| 2 |
c |
Marinara sauce |
|
|
Grated cheese |
INSTRUCTIONS
Wash eggplant, remove stem, peel and slice lengthwise. Dredge eggplant
slices in flour. Dip in egg and fry until golden brown. Pat dry with paper
towels.
Place mozzarella in middle of eggplant. Add scoop of ricotta cheese. Roll
and place seam side down in greased pan and top with marinara sauce. Bake
in 350F for 15-30 minutes.
Per serving: 82 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g
Protein; 12g Carbohydrate; 47mg Cholesterol; 275mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Little Mom
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”