Stuffed Eggplant with Ricotta and Spices

This dish is also known as Eggplant Sicilian. It freezes beautifully and is very delicious.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 2 medium eggplants, peeled, cut into 16 round slices (8 slices each) and salted
  • 1 cup rice flour
  • ½ tsp. ground black pepper
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, peeled and sliced
  • 2 cups tomato sauce
  • 1 cup part-skim ricotta cheese
  • ½ cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 tsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 cup shredded mozzarella cheese

Directions

  • Stack the salted eggplant slices on a plate and put another plate with a weight on top to press the brown liquid out of them. Set aside for 15 minutes.
  • Mix the flour and pepper and use it for dredging the eggplant slices.
  • Heat olive oil in a large frying pan over medium-high heat. Sauté garlic 1 minute, then remove garlic slices from the oil with a slotted spoon. Fry eggplant about 2 minutes per side, removing to paper towels as they are browned.
  • Preheat oven to 325°F. Prepare a 2-quart casserole dish or a 10" × 10" glass pan with nonstick spray and spread with a thin layer of tomato sauce.
  • In a large bowl, mix the ricotta cheese, ¼ cup Parmesan, egg, basil, and oregano. Place a tablespoon of the egg-cheese mixture on each slice of eggplant and roll, placing seam-side down in the baking dish.
  • Spread with remaining tomato sauce, sprinkle with the rest of the Parmesan cheese and the mozzarella cheese, and bake for 35 minutes.

Recipe Information

Serves: 8

Ingredients

  • 2 medium eggplants, peeled, cut into 16 round slices (8 slices each) and salted
  • 1 cup rice flour
  • ½ tsp. ground black pepper
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, peeled and sliced
  • 2 cups tomato sauce
  • 1 cup part-skim ricotta cheese
  • ½ cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 tsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 cup shredded mozzarella cheese

Directions

  • Stack the salted eggplant slices on a plate and put another plate with a weight on top to press the brown liquid out of them. Set aside for 15 minutes.
  • Mix the flour and pepper and use it for dredging the eggplant slices.
  • Heat olive oil in a large frying pan over medium-high heat. Sauté garlic 1 minute, then remove garlic slices from the oil with a slotted spoon. Fry eggplant about 2 minutes per side, removing to paper towels as they are browned.
  • Preheat oven to 325°F. Prepare a 2-quart casserole dish or a 10" × 10" glass pan with nonstick spray and spread with a thin layer of tomato sauce.
  • In a large bowl, mix the ricotta cheese, ¼ cup Parmesan, egg, basil, and oregano. Place a tablespoon of the egg-cheese mixture on each slice of eggplant and roll, placing seam-side down in the baking dish.
  • Spread with remaining tomato sauce, sprinkle with the rest of the Parmesan cheese and the mozzarella cheese, and bake for 35 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat21g
Saturated Fat6g
Cholesterol45mg
Sodium590mg
Total Carbohydrate29g
Dietary Fiber5g
Sugars6g
Protein13g