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Friday, September 07 2012

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.

 


 
Layered Eggplant
Recipe from 
Servings: Makes 6 servings.
Prep Time: 20 mins
Total Time: 55 mins
 
 
ingredients
  •  
     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
  •  
     pound  cottage cheese OR: ricotta cheese
  •  
    1/4  pound  sharp Cheddar cheese, shredded
  •  
     tablespoon  finely chopped fresh parsley
  •  
     teaspoon  finely chopped fresh marjoram
  •  
     tablespoon  bread crumbs
  •  
        Fresh Tomato Sauce recipe below
  •  
 
directions
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 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.
 
nutrition information
Per serving: 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 
Posted by: Send a Meal AT 11:14 am   |  Permalink   |  0 Comments  |  Email
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