Melanzane Imbottito (Stuffed Eggplant)

Melanzane Imbottito (Stuffed Eggplant)
Recipe type: entrees
  • 2 medium eggplant, washed, ends trimmed
  • Olive oil
  • 2 cups ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • 8 ounces shredded mozzarella
  • 2 cups pizza sauce or marinara sauce
  1. Slice the eggplant lengthwise into ¼-inch thick (or slightly less) slices.
  2. Lay the eggplant slices on a sheet pan and brush the top side with olive oil.
  3. Bake the slices until golden brown on one side (no need to turn them).
  4. Set aside.
  5. Make the stuffing by combining the ricotta cheese egg, half the grated Parmesan and 2 ounces of shredded mozzarella.
  6. Mix thoroughly.
  7. Place 1 to 2 tablespoons of the filling on each eggplant slice and roll it up tightly.
  8. Ladle about ½ cup of the sauce into a lasagna pan (about 9x12 or so).
  9. Place the eggplant rolls in the pan, side-by-side, seam side down (a snug fit is better, so fill the entire pan).
  10. Ladle the remaining sauce over the rolls.
  11. Sprinkle the remaining Parmesan over the sauce.
  12. Bake, uncovered, at 350 F for about 25-30 min.
  13. Serve warm with extra sauce.