Layered Eggplant Recipe
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These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying main dish.
Ingredients
- 1 large eggplant (about 2 pounds), trimmed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup vegetable oil
- 1 pound cottage cheese OR: ricotta cheese
- 1/4 pound sharp Cheddar cheese, shredded
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh marjoram
- 1 tablespoon bread crumbs
- Fresh Tomato Sauce recipe below
- Heat oven to 400 degrees F. Cut eggplant crosswise into 18 slices. Pat dry with paper toweling. Spread out more paper toweling for blotting. Mix together flour, salt and 1/4 teaspoon pepper in shallow dish or onto waxed paper.
- Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Dredge each eggplant slice in flour to coat both sides.
- Fry 2 or 3 slices of eggplant per skillet until browned on both sides, about 4 minutes total. Transfer to paper toweling to drain. Repeat until all slices are fried, adding more oil as needed.
- Mix cottage cheese or ricotta, Cheddar cheese, parsley, marjoram and remaining pepper in a bowl.
- To assemble stacks: In large baking dish, place 1 slice eggplant. Spread on 3 tablespoons cottage cheese mixture; top with eggplant slice, 3 more tablespoons cottage cheese mixture and final slice of eggplant. Repeat with remaining cottage cheese mixture and eggplant to make 6 stacks. Sprinkle with crumbs.
- Bake, uncovered, in 400 degree F oven for 10 minutes. Serve immediately with Fresh Tomato Sauce. Makes 6 servings.
- Mix together in bowl 1 large tomato, seeded and diced; 3 tablespoons sliced fresh basil; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.
- Calories 456, Total Fat 35 g, Saturated Fat 8 g, Cholesterol 31 mg, Sodium 706 mg, Carbohydrate 21 g, Fiber 4 g, Protein 17 g.
- Percent Daily Values are based on a 2,000 calorie diet
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