Melanzane Ripieni - Arthur Ave. Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lb. eggplant
flour for dredging
3 large eggs
2 tbs finely chopped parsley
oil for deep frying
The filling:
1/2 lb. mozzarella
1/2 cup finely shredded ham (preferably prosciutto)
1 egg
2 cups ricotta
1/4 cup parmigiano
1 tbs finely chopped parsley
salt and freshly ground pepper to taste
2-3 cups marinara sauce
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Directions: |
Directions:1. Preheat oven to 500
2. Trim off the ends of the eggplant and cut the eggplant lengthwise into eight - inch slices. There should be about 12 center cut slices. Discard the trimmings.
3. Dredge the slices in flour to coat on all sides. Shake off excess. Beat the eggs with parsley and dip the slices in the egg to coat well. Fry the slices a few at a time in hot oil, about three minutes for each batch. Drain well.
4. Cut the mozzarella into quarter inch slices. Cut the slices into quarter inch strips. Cut the strips into quarter inch cubes. Combine the mozzarella with the remaining ingredients for the filling.
5. Place the fried eggplant slices on a flat surface. Add equal amounts of filling towards the base of each slice. Roll to enclose the filling.
6. Spoon about half an inch of marinara sauce into the baking dish large enough to hold the stuffed slices. Arrange them on top of the sauce. Cover with more sauce and place in the oven. Bake about 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:8-12 |
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