Eggplant Sorentino
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
mozzarella cheese
|
*
|
| ½ | cup |
mozzarella cheese
grated |
*
|
| 1 | cup |
ricotta cheese
grated |
|
| 1 | medium |
eggplant
|
*
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | pinch |
parsley leaves
|
*
|
| 1 | pinch |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
mozzarella cheese
|
*
|
| 118 | ml |
mozzarella cheese
grated |
*
|
| 237 | ml |
ricotta cheese
grated |
|
| 1 | medium |
eggplant
|
*
|
| 5 | ml |
garlic powder
|
|
| 1 | pinch |
parsley leaves
|
*
|
| 1 | pinch |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Peel and slice eggplant into ⅛ inch slices.
Dip in egg wash, then into flour to coat.
Fry eggplant until golden brown, then drain.
As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll.
Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom.
Cover eggplant with more Marinara Sauce and top with more Mozzarella.
Bake at 350℉ (180℃) F for about 10 to 15 minutes or until cheese melts.
