Friday, March 13, 2015

Eggplant Manicotti

2 Large Eggplants 
3 Eggs
1/2 Cup Lightly Seasoned All-purpose Flour
1/2 Cup Olive Oil  (Frying)

 Stuffing mixture:
1 Cup Ricotta Cheese
3/4 Cup Shredded Mozzarella
1/3 Cup Grated Romano Cheese
1 Egg

3 tablespoons Olive Oil
1/2 Cup Finely Chopped Onion
2 Garlic Cloves, Minced
2  cups of tomato sauce
1 teaspoon of pepper
Romano grated cheese

Cut the eggplants lengthwise into 1/2-inch slices.
Place the flour in a plastic bag.

Beat the eggs in a bowl with 1 tablespoon of water.
Heat a few tablespoons of oil in a heavy frying pan over medium heat.  Dip the eggplant slices in the flour, then the egg, and fry in batches until golden brown  both sides, for about  2 minutes on each side.   (add oil as needed)  Place the ones done on paper towel lined plate.

 Make the sauce, in a saucepan, heat the olive oil over medium heat until lightly smoking.
Add the onions, and cook until soft, about 5 minutes, add garlic and cook another 3 minutes add the minced garlic, the tomatoes, salt, pepper, cook over medium heat for 10 minutes and sauce is thick.

Pour 1 cup of the sauce over the bottom of a large casserole dish.

Preheat oven to 375

In a medium  bowl, mix together the filling.  Start filling each slice of eggplant with the tablespoon of  filling, roll and place seam side down, and side by side as you fill.  Pour the rest of the sauce over the eggplant,  and sprinkle the grated cheese, cover the casserole and bake 45 minutes.

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