Stuffed Eggplant


  • 1 fresh eggplant
  • Flour for dredging
  • 6 cups marinara, divided
  • 8 ounces mozzarella
  • 16 ounces ricotta cheese
  • 8 ounces thinly sliced prosciutto

Instructions BATTER:
3 eggs
Small pinch each of salt, black pepper, dried oregano, dried basil and red

Small pinch each of nutmeg, white pepper, grated Parmesan or Romano cheese and fresh chopped parsley, blended.

Remove stem and bottom of eggplant. Slice lengthwise into 16-18 slices, about 1/8-inch thick, discarding top and bottom slices. Dredge sliced eggplant in flour, shaking off excess. Mix batter ingredients and coat each fillet in mixture. Fry in hot oil until golden brown. Remove fillets from oil and allow to cool on paper towels.

Lay each eggplant fillet flat. At one end, stack mozzarella, ricotta and prosciutto. Sprinkle with seasoning blend.

Spread thin layer of marinara on bottom of baking pan or casserole dish. Roll fillets; place in pan, seam side down.

Bake at 450 F, 12-15 min., until golden brown.

Spoon 2-3 rolled fillets per person onto a bed of marinara. Serve with pasta.

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