Yield: One entrée portion
Amt Ingredient
3 ½-in. slices Jersey eggplant (leave skin on)
2 ¾-in. slices ripe Jersey tomato
2 cups fresh ricotta cheese
3 eggs
4 tbsp. fresh Italian parsley, chopped seasoned flour
pinch cinnamon
to taste salt and pepper
2 10-in. skewers
Procedure:
• Beat two eggs with salt and pepper and a pinch of cinnamon
• Dredge eggplant slice in seasoned flour, then in egg mixture
• Sauté or place in fryer until lightly browned; be sure not to cook eggplant all the way through
• Pat eggplant dry and season lightly with salt and pepper, and reserve
• Combine fresh ricotta with remaining egg, parsley and salt and pepper
• Place one slice of eggplant on a lightly greased baking dish
• Spread with ¼ cup of the ricotta mixture, followed by a slice of tomato, then another ¼ cup of ricotta
• Follow with another slice of eggplant, then another ¼ cup ricotta, then the remaining tomato, remaining cheese mixture and top with last slice of eggplant
• Insert skewers through Napoleon to secure shape during cooking
• Heat in a 350° oven for 15 minutes until heated throughout
• Remove skewers and serve in a pool of your favorite marinara sauce
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