LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 03
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Stuffed Eggplant 03
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Basil Stuffed Eggplant
1 large eggplant, about 1 1/2 pounds
salt and pepper
1 tablespoon grated Parmesan cheese
1 jar (12 oz.) roasted red peppers, drained and patted dry
4 ounces thinly sliced fontina or mozzarella cheese
3/4 cup ricotta cheese
6 leaves fresh basil
12 slices seeded Italian bread, toasted
Heat broiler. Cut eggplant lengthwise into 12 equal slices. Season
with salt and pepper. Broil eggplant 4 inches from heat until
golden, about 5 minutes each side. Sprinkle top side with Parmesan.
Layer each slice with red pepper, fontina, ricotta and basil Roll
up each side jelly-roll fashion. Broil until heated through and
cheese is melted, about 4 minutes. Place each roll on 1 slice of
toast. Makes 6 servings.
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