Stuffed Eggplant with Ricotta and Spices

 

Ingredients

· 2 medium eggplants, peeled, cut in 16 round slices and salted

· 1 cup rice or corn flour

· Freshly ground black pepper, to taste

· 1/4 cup extra-virgin olive oil, or as needed

· 1 clove garlic, chopped

· 2 cps tomato sauce

· 1 pound ricotta cheese, wheat-free

· 1 cup freshly grated Parmesan cheese, divided

· 2 eggs

· 1 teaspoon dried basil

· 1 tablespoon dried oregano

· 1 cup shredded mozzarella cheese

 

Steps

1) Stack the salted eggplant slices on a plate and put another plate with a weight on top to press the brown liquid out of them.

2) Mix the flour and pepper and use it for dredging the eggplant slices. Fry the slices in the olive oil and garlic, removing the paper towels as they are browned.

3) Preheat the oven to 325°F. Prepare a 2-quart casserole dish or a 10”x 10” glass pan with nonstick spray and spread with a thin layer of tomato sauce.

4) In a large bowl, mix the ricotta cheese, 1/2 cup of parmesan, eggs, basil, and oregano. Place a tablespoon of the egg-cheese mixture on each slice of eggplant and roll, placing steam-side down in the baking dish.

5) Spread with the remaining tomato sauce, sprinkle with the rest of the Parmesan cheese and the mozzarella cheese, and bake for 35 minutes.  

 

From: The No-Wheat Cookbook: Easy, delicious recipes for a wheat-free diet

By: Healthy Plate