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Stuffed Eggplants

Love stuffed shells? My lil mama loves them they are one of her favorite dishes. Today I am sharing another variety I came across on a great dish.

Thursday's Treat...Stuffed Eggplants

-medium size Eggplants
-ricotta cheese
-olive oil
-parm cheese
-mozzarella cheese

I used 2 medium sized Eggplants to serve 3 people. I cut the ends then sliced a little less than 1/2 inch
set aside and in a large skillet added 3tbsps of olive oil the placed my slices of eggplants for about 5 minutes on each side enough for them to be soft enough to roll. Half way through I had to add a little bit more oil to cook because I always find that eggplants soak up the oil pretty quickly.

As that was cooking I took a large bowl added 1 24oz tub of ricotta cheese,  1/2 cup parm cheese,
1/2 cup mozzarella cheese(cut into small slices) and a pinch of pepper. I mixed it all together and set aside. I turned my toaster oven to 350 degrees and set timer for 30 minutes. Took baking tray and poured 1/2 jar of my fav Ragu sauce you can of course use your own fav. Set aside, took my slices of Eggplant out of skillet and placed on plate to prep for rolling.

I scooped 1 tbsp of ricotta mix in the center and folded 1 end and rolled over to the other end. I did this with about 12 slices then topped with mozzarella cheese and a little more ricotta (we just like cheese lol). Placed each roll on tray and 30 minutes later...Viola!                  

This was so delish I wish I had made more but it was totally filling and it wasn't totally a just healthy dish but once in a while a cheese party isn't so bad not to mention you can always substitute some things to work for you and your fam. That's the joy of cooking right plus moderation is key no need to deprive yourself of what you love. I find that if you have a tough customer with Eggplant taste this is good starter because the texture is soft. I'm glad I found this recipe and gave it a try, enjoy!

Always stress free xo

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