astray recipes: Eggplant sorentino

Categories: Colorado; Vegetables
Yield: 1 Servings

Measure	Ingredient
	-Marinara Sauce
1 slice	Mozzarella
½ cup	Mozzarella, grated
1 cup	Ricotta cheese, grated
1 medium	Or large eggplant Egg wash (1 cup Romano cheese, grated mixed with 2-3 eggs
1 teaspoon	Garlic powder Pinch parsley Pinch salt and pepper Flour

Peel and slice eggplant into ⅛-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts. Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil.

Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.

eggplant sorentino