Yield: 1 Servings
|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.