Melanzane Ripiene

(Stuffed Eggplant)

Serves 4

2 lg. Eggplant
4 Tbs. Ricotta Cheese
1 lg. egg
Salt & Pepper to taste
Extra Virgin Olive Oil
½ Tbs. fresh Rosemary

Peel one eggplant, cut off ends, slice lengthwise into 8 slices.

Bake second eggplant whole in 350 degree oven until tender in the center.  Approximately 20 minutes.

While eggplant is baking, dry fry eggplant slices in nonstick skillet until moisture released.  Set aside.  Do not season.

When whole eggplant is done, cut in half and spoon out the soft center.  Discard peel.
Finely chop.

Mix ricotta cheese and egg into chopped eggplant and salt and pepper to taste.

Lay 4 slices eggplant flat and spread filling evenly over each slice.

Sprinkle pinch of Rosemary evenly over each piece.

Roll each slice tightly.

Use second slice of eggplant to wrap around the open ends of the roll and tie each securely with kitchen twine.  Wrap twine horizontally and vertically firmly.

Lay rolls on baking sheet, drizzle with Extra Virgin Olive Oil and bake at 350 degrees 20 minutes.

Serve over potato beet puree.  See separate recipe.

Drizzle with EVOO before serving.