Directly from Sicily,One of the most famous Italian recipe!!
SERVING: Makes 5 to 8 servings
- 3 eggplants- Peel and slice lengthways about ½ inch thick
- 1 1/2 lbs of fresh ricotta
- 3 eggs
- 2 tablespoon of chopped fresh Italian parsley
- 4 tablespoon of grated parmesan cheese
- ½ lb. shredded mozzarella
- ¾ cup of extra virgin olive oil
- 12 oz. can of peeled tomatoes
- 4 cloves of garlic, crushed
- 14 basil leaves
- Salt and fresh ground black pepper to taste.
- 2 Tbsp of Dried Oregano
- Slice and place the eggplants in a colander, salt lightly and set aside for about 20 minutes.
- Rinse the sliced eggplant, and drain for a few minutes.
- Pat dry with a clean dish towel or you can use paper towels.
- In a frying pan, heat ½ cup of extra virgin olive oil over a medium flame and fry the eggplants until they are golden brown.
- Place fried eggplants on paper towels to absorb the excess oil.
- Place the cooked eggplant in trays.
- Preparing the tomato sauce.
- In a small saucepan, heat 3 tablespoons of extra virgin olive oil over a medium heat and sauté the garlic.
- When the garlic is golden brown remove it and discard.
- Add the can of crushed tomato and cook for about 7 minutes.
- If sauce becomes to dry add a little water. Add salt and pepper to taste, cut and add 6 basil leaves and set aside.
Preparing the ricotta stuffing.
- In a bowl, combine the fresh ricotta, eggs, parsley, salt and pepper to taste and mix it well.
Once the sliced eggplants have cooled, put a tablespoon of the ricotta mixture on top of each slice and spread it uniformly.
- On the middle of each slice place some mozzarella cheese, sprinkle with grated parmesan and mozzarella cheese.
- Fold and roll up each slice, arrange the rolled eggplants in an oiled baking pan and cover the rolled eggplants with the tomato sauce that you prepared earlier.
- Bake for about 25 minutes at 350 degrees.
- Garnish with basil leaves and the dried oregano.