This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach, and the marinara sauce is used as a topping. I use prepared jarred sauce to cut the cook time.
Ingredients
4 eggs, lightly beaten 2 tablespoons garlic powder, divided 2 cups grated Parmesan cheese, divided 1 tablespoon Italian seasoning
salt and pepper to taste 1 cup all-purpose flour 1 cup vegetable oil for frying 2 large eggplant, peeled and sliced 1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese 1 tablespoon dried parsley package frozen chopped spinach, thawed, drained 1 can (28 ounce) jar tomato pasta sauce
Directions
Preheat oven to 350 degrees F (175 degrees C). n a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate shallow dish or plate, pour the flour.
Heat oil in large, deep skillet. Dredge eggplant slices in flour then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
2 Lucky Zodiac Signs Experience Powerful Abundance On August 17, 2024