Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 1/4 lbs. eggplant
1 egg
1/4 c. milk
1 c. bread crumbs
Olive oil
15 oz. tomato sauce
2 tsp. sugar
Oregano leaves
1/2 lb. Monterey Jack cheese
1 c. Ricotta cheese

Slice eggplant lengthwise into 1/8 inch slices. Mix egg and milk; dip eggplant and coat with bread crumbs. Brush jelly roll pan with olive oil. Place half of eggplant slices on pan. Broil 5-7 minutes, until browned. Repeat with other half.

Mix tomato sauce, sugar, 1 cup water, 1/4 teaspoon oregano and pepper. In other bowl, mix Ricotta, 1/4 teaspoon oregano and all but 2 tablespoons Monterey Jack cheese.

Spoon a little sauce in 2-quart dish. Roll eggplant and cheese; top with sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese and bake until melted.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood