Ingredients and Weight:
- 1 large eggplant (about 2 lbs.)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup breadcrumbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Preparation Time:
30 minutes
Cooking Time:
50 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Cut the eggplant into 8 slices lengthwise.
- Season with salt and let rest for 10 minutes.
- Dredge the eggplant slices in flour, then breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry the eggplant slices for 2-3 minutes per side, or until golden brown.
- Transfer the eggplant slices to paper towels to drain.
- In the same skillet, sauté the onion and garlic until softened.
- Add the crushed tomatoes, sugar, salt, and pepper and bring to a simmer.
- In a separate bowl, combine the ricotta cheese, Parmesan cheese, and basil.
- Spread a thin layer of ricotta filling onto each eggplant slice.
- Roll up the eggplant slices and arrange them in a 9x13-inch baking dish.
- Top with the tomato sauce and sprinkle with remaining Parmesan cheese.
- Bake at 375°F for 30 minutes, or until the eggplant is tender and the sauce is bubbly.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fat: 10 grams
Dish Characteristics:
- Savory and cheesy
- Rich and flavorful
- Perfect for a special occasion
- Easy to make ahead of time
User Comments:
- "This was absolutely delicious! The eggplant was cooked perfectly and the ricotta filling was creamy and flavorful."
- "I love the combination of flavors in this dish. The tomato sauce is tangy, the ricotta cheese is creamy, and the eggplant is tender."
- "This is one of my favorite Italian dishes. It's easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- To remove the bitterness from the eggplant, salt the slices and let them rest for 10 minutes before cooking.
- Be careful not to overcook the eggplant, as it will become tough.
- Serve with a side of crusty bread to soak up all the delicious sauce.
