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Friday, September 18 2015

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 meal.

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
Fresh Tomato Sauce
1      large tomato, seeded and diced
3    tablespoons   sliced fresh basil
3    tablespoons   balsamic vinegar
3    tablespoons   olive oil
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper

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.
Fresh Tomato Sauce
Mix together in bowl tomato, seeded and diced; sliced fresh basil; balsamic vinegar; olive oil; salt, and freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.

Per Serving: cal. (kcal) 456, Fat, total (g) 35, chol. (mg) 31, sat. fat (g) 8, carb. (g) 21, fiber (g) 4, pro. (g) 17, sodium (mg) 706, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email

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