Ricotta Stuffed Eggplant w/Marinara Sauce
**Don't forget to SOAK your eggplant in salt water, then drain on a towel before trying to cook it!
Chop two eggplant into extra thick slices
Sprinkle liberally with salt and soak in a big bowl of water.
While that's soaking, you can mix up your filling.
Filling:
**I made more than I needed for a recipe for the next day, so you can half this if you don't need extra!:)
1 cup Skim Ricotta Cheese
1 Cup Non/Low Fat Cottage Cheese
2 Tbsp chopped fresh parsley
1 Kale leaf, chopped
1 small onion, diced & sauteed
Slice half way through your thick slice and empty out a bit of space for the filling.
I did this two ways and they both worked, but we preferred the breaded one.
First I used the top and bottom of each eggplant and hollowed them out and baked them like this:
With the other, I did it just like I did for my Eggplant Parmesan, dipped it in egg whites, then covered it with whole grain bread crumbs & ground flax seed before cooking in a skillet for about 3-5 minutes on each side.
They both turned out yummy!
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| I baked these for about 20 minutes on 350. |
The cheesey filling in the middle was definitely a good addition to our 'normal' eggplant parmesan.
These baked until soft... about an additional 5-8 minutes after cooking in the skillet.
