Eggplant Sorentino Recipe - Cooking Index
Eggplant Sorentino Recipe - Cooking Index
| Sauce | ||
| 1 | Mozzarella | |
| 1/2 cup | 118ml | Mozzarella - grated |
| 1 cup | 146g / 5.1oz | Ricotta cheese - grated |
| 1 cup | 198g / 7oz | Or large eggplant - egg wash (1 cup (medium) roma |
| Grated mixed - with 2-3 eggs | ||
| 1 teaspoon | 5ml | Garlic powder - pinch parsley |
| Salt and pepper - flour |
Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts. Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil.
Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.
Source:
The Meatless Gourmet (Bobbie Hinman)
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