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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Connie Capani of Binghamton, New York, writes: I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a gravy that didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it. Connie makes this ahead of time and refrigerates it, then reheats it before serving. Ingredients:
8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants) |
all purpose flour |
2 eggs, beaten to blend |
1 1/2 cups fresh breadcrumbs made from crustless french bread |
3/4 cup freshly grated parmesan cheese (about 2 1/2 ounces) |
4 tablespoons olive oil |
1 cup ricotta cheese |
1 1/4 cups purchased marinara sauce |
3/4 cup freshly grated mozzarella cheese (about 3 ounces) |
Directions:
1. Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
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