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Stuffed Eggplant

Enjoy this Meatless Monday feature recipe:

4 servings

  • 8 Eggplant slices
  • 1 pound of cooked angel hair pasta
  • 10 oz. tomato sauce
  • 2 teaspoons of Ricotta cheese
  • 3 oz. heavy whipping cream
  • 3 oz. fresh chopped basil
  • Kosher salt
  • 8 oz. mozzarella cheese
  • Romano Cheese

Step 1:     Preheat oven to 350°
Step 2:     Take 8 thin slices of eggplant and sauté in olive oil
Step 3:     When the eggplant is cooked, place on  a towel or rack to drain any excess oil. Season each piece with a pinch of kosher salt and
cool.
Step 4:     In a large bowl, add your cool cooked pasta, tomato sauce, ricotta cheese, heavy whipping cream, and Romano cheese.  Mix thoroughly.
Step 5:     Place 2 oz. of mixed pasta in the center of the eggplant slice and
place in a casserole pan.
Step 6:     Lightly top with tomato sauce and sprinkle with mozzarella cheese and fresh basil
Step 7:     Bake in an oven 350° until cheese is melted and the stuffing is
hot.

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