Stuffed Eggplant
Stuffed Eggplant - Pizza Today shares a flavorful appetizer recipe using fresh eggplant, ricotta cheese, and prosciutto. Perfect for pizza lovers!
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Cooking tools:
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Whisk
- Skillet
- Pan
- Slotted spoon
- Paper towel
- Baking pan
- Oven
- Spoon
- Spatula
- Blender
- Measuring cup
- Measuring spoon
- Tongs
- Ladle
- Plate
- Serving platter
Ingredients
- 3 eggs
- Small pinch each of salt
- black pepper
- dried oregano
- dried basil
- red pepper
- Small pinch each of nutmeg
- white pepper
- grated Parmesan or Romano cheese
- fresh chopped parsley blended.
- 1 fresh eggplant
- Flour for dredging
- 6 cups marinara, divided
- 8 ounces mozzarella
- 16 ounces ricotta cheese
- 8 ounces thinly sliced prosciutto
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