Stuffed Eggplant

Serving Size : 8
Ingredients

for prepare Stuffed Eggplant

:

Amount	Measure	Ingredient - Preparation Method
2	medium	eggplant
flour for dredging stuffed eggplant
2		eggs - beaten
olive oil stuffed eggplant
1/2	pound	sliced mozzarella
1	pound	ricotta cheese mixed with
1	tablespoon	parsley - finely chopped
2	cups	marinara sauce

Wash eggplant, remove stem, peel and slice lengthwise. Dredge eggplant slices in flour. Dip in egg and fry until golden brown. Pat dry with paper towels. Place mozzarella in middle of eggplant. Add scoop of ricotta cheese. Roll and place seam side down in greased pan and top with marinara sauce. Bake in 350F for 15-30 minutes.

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