Stuffed Eggplant with Ricotta
Linda's Italian Kitchen
Linda's Italian Table always has the most delicious Italian recipes. When I saw this one, I knew I needed to prepare it. Enjoy!
1 large eggplant-sliced with skins on
Flour for dredging
3 eggs, beaten (more if needed)
Salt and pepper
Oil for frying
Parmigiano-Reggiano Cheese for serving
Chopped fresh basil for garnish
1 lb. or 15 oz. container Whole Milk Ricotta Cheese
½ cup grated Parmigiano-Reggiano Cheese
1 ½ Tbsp. chopped fresh parsley
Salt and pepper
1 jar Marina’s Italian Style Tomato Sauce
For the Stuffing
For the Sauce
Slice eggplant thinly and plan to use the large slices only. Save the smaller slices for another use.
Press the eggplant slices between paper towels weighted with something heavy for a couple of hours.
Make ricotta filling and set aside.
Place the flour, beaten eggs, and breadcrumbs in separate bowls.
Dredge the eggplant slices in flour first. Then dip them into the egg to cover. Then coat them well with breadcrumbs.
Fry the slices in hot oil—only takes a couple of minutes on each side. Drain them on paper towels.
Place a little sauce in the bottom of a 9x13-inch baking dish.
Take each eggplant slice and place a spoonful of ricotta filling in each.
Set the eggplant “pockets” in the baking dish with the sauce—fit them close together so they hold each other up. Line them up making 2 rows. The recipe makes 16-18 “pockets”.
Spoon a little sauce down the center of the stuffed rows. Don’t drown them in sauce. Less is more! If you have sauce left over, serve some on the side with the dish or save it for another use (you can freeze the sauce if needed).
Top them off with grated Parmigiano-Reggiano.
Bake at 350°F until heated through, about 30 minutes.
Serve with plenty of chopped fresh basil.