SPINACH AND BASIL STUFFED EGGPLANT

By gaster16

Ingredients

• 1 large eggplant
• 1 large egg
• 2 tablespoons milk
• 3/4 cup Italian breadcrumbs
• 1 large egg lightly beaten
• 1 (15 oz. container Ricotta cheese
• 1 (6 oz.) package baby spinach shredded
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped fresh basil
• 1/2 teaspoon seasoned pepper
• 1/4 teaspoon salt
• 1 (26 oz.) jar marinara sauce

Preparation

Step 1

Cut eggplant lengthwise into 8 slices. Whisk together 1 egg and milk until smooth. Dip eggplant in egg mixture, dredge in breadcrumbs. Cook eggplant, in batches, in hot oil in skillet over medium-high heat 2 minutes on each side or until golden. Combine remaining egg and next 7 ingredients, spread over each eggplant slice. Roll up eggplant, secure with wooden pick, if necessary. Spoon half marinara sauce in lightly greased 11x7” baking dish. Arrange eggplant rolls, seam side down, over sauce, top with remaining sauce. Bake loosely covered at 350 degrees for 45-50 minutes. Uncover, let stand 10-15 minutes.