Recent Recipes

EGGPLANT MANICOTTI by Chef Tony Merola

Ingredients

2                            Eggplants, peeled

18 oz                            Ricotta Cheese

2 TBS                            Olive Oil

2 cups                            Tomato Sauce (can sub your favorite spaghetti sauce)

½ cup                            Heavy Cream

Instructions

·       Preheat oven to 400 degrees.

·       Peel eggplant and slice into 12 pieces, about ¼ inch thick.  Slice from top to bottom.

·       In a skillet, cook eggplant slices with olive oil.  Lay on paper towel to let the oil drain.

·       Roll 1-1/2 oz of cheese in each eggplant slice.  Pour tomato sauce in casserole dish and neatly place the eggplant rolls on top of the sauce in the dish.  Bake in over at 400 degrees until hot all the way through.  Remove from baking dish and place onto a serving dish.  Top with freshly grated Parmesan cheese.