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.