Eggplant Parmesan Veggie Style

Do you love Eggplant Parmesan but your diet doesn’t include pasta? Try this recipe that is cheesy and easy to make.

Ingredients:

4 tablespoons olive

About 3 pounds of eggplant  (slice these lengthwise)   You can use the italian (egg shaped) or the asian (long skinny) eggplants

Salt & pepper to taste

2 eggs

1 1/2 cup tomato sauce  See steps below for making a sauce

15 ounces ricotta cheese

2 teaspoons dried oregano or 6 teaspoons fresh

2 cups grated Mozzarella

1/2 cup grated Parmesan

To make a fresh tomato sauce

4-5 medium-large tomatoes

Sea salt & pepper

4-5 garlic cloves

a good handful of fresh basil

To Prepare Tomato Sauce

Wash and core your tomatoes and cut into halves

Put onto a baking sheet and drizzle with olive oil

Sprinkle with salt & pepper

Roast in a 400 degree oven till soft

Process tomatoes, basil and garlic in a food processor till smooth.

To Prepare Eggplant Dish

Heat oven to 400-450 degrees

Arrange slices of eggplant that have been salt & peppered on a greased baking sheet

Bake the eggplant until soft

Spread 1/2 cup of tomato sauce in the bottom of a 9 X 13 inch baking dish

In a large bowl whisk together eggs, ricotta, oregano and a cup of the mozzarella

Put about 3 tablespoons of the ricotta mixture on the end of an eggplant slice and roll up.  Place in the baking dish. Continue until all slices have been completed.

Top the eggplant rolls with the rest of the tomato sauce and mozzarella.  Sprinkle with parmesan.

Bake until the cheese has melted and the sauce is bubbly.  Usually takes about 25-30 minutes.