Stuffed Eggplant
Serves 4
     1. Wash the spinach and place in a steamer. Cook for 15 minutes. Squeeze
         all of the water out of the spinach. Set aside.
     2. Cut the eggplant lengthwise to ¼ inch thickness. Discard the first and last
         pieces. Spread a thin layer of olive oil on each side of the eggplant slices.
         Place the eggplant slices on a tray and broil until the eggplant softens and
         turns light brown on both sides. Remove and set aside.
     3. Heat one tablespoon of olive oil in a saucepan. Add the onion and sauté
         until transparent. Add the spinach, salt, freshly ground black pepper and
         garlic powder. Sauté and stir until all the water has evaporated. Set aside.
     4. Spread a thin layer of tomato sauce to coat the bottom of a 9x9 baking
         dish. Coarsely grate the mozzarella cheese with a cheese grater. Set aside.
     5. Place about a teaspoon or two of the spinach in the center of a slice of
         eggplant . Top with some mozzarella cheese. Roll the eggplant slice shut.
         Continue with the remainder of the eggplant slices. Place the rolled up
         eggplant in the baking dish. Spread the remainder of the tomato sauce
         over the eggplant. Top with the remaining mozzarella cheese and the
         Romano cheese.
     6. Bake in a preheated 350º F oven for 15-20 minutes.
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