Eggplant parmesan has alway been a favorite in our house. I don’t know if it’s the fried eggplant or the comfort of hot tomato sauce and bubbling cheese. If I had to bet, it is a combination of them both. So I decided to up the bar. That brought this recipes to life. I added more cheese and some delicious prosciutto. I then rolled and up into a packet of flavor. I have so many people ask for this with the small caterings I do. Now I am releasing my recipe so you can bring it home and share it with your family.
Best Stuffed Eggplant Parmesan
Servings: 8
Ingredients
Eggplant
- 1 large eggplant Try to find the longest
- Breading recipe is in notes
- tomato sauce recipe is in notes
Fillng
- 1 1/2 cup ricotta
- 1 cup mozzarella shredded
- 1/2 cup parmesan shredded
- 1/2 tsp dried basil
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 10 slices prosciutto
Cheese for Top
- 1 cup mozzarella shredded
- 1 cup parmesan shredded
Instructions
Filling
- Combine all except the prosciutto. Place in fridge.
Topping
- Combine the cheese and place in fridge.
Eggplant
- Trim bottom and tops off the eggplant. Cut the eggplant lengthwise into slices about 1/4 inch of thickness. You should get about 10 slices.
- Follow the breading and frying procedure in our recipe mentioned in the notes.
Assembly
- preheat oven to 375 degrees
- spray a 13x9 pan with pan spray.
- Line each slice of fried eggplant with 1 slice of the prosciutto.
- Next add 2 tablespoons of the filling and the roll the eggplant up into a nice packet.
- Add the rolled eggplant to the greased pan
- Top each stuffed eggplant with 1/4 cup of tomato sauce. You can add more or less depending on your preference.
- Add the cheese topping to each rolled eggplant.
- Place in the oven and cook for 20-30 minutes until cheese is bubbly.
Notes
Use this recipe for the breading and frying the eggplant https://southernfellow.com/fried-green-tomatoes/
This is our recipe for our tomato sauce https://southernfellow.com/southern-fellow-tomato-sauce/
