Baked Stuffed Eggplant

Today I am using the eggplant that I found at the farmers market in Westminster earlier this week.  For this recipe I wanted to go in a different direction than a traditional parm while still sticking loosely to the same theme.  I’m not really sure if this is more of an eggplant parm or a lasagna, but it is delicious. Because these eggplant are long and narrow I decided to cut them lengthwise so I would have a nice platform for the stuffing.  Three of these medallions along with a helping of pasta is a satisfying lunch for any day.


Baked Stuffed Eggplant
Prep time
Cook time
Total time
Serves: 4
  • 4 japanese eggplant
  • 1 Cup flour
  • 3 eggs, beaten
  • 1 Cup panko crumbs
  • 2 Cups canola oil
  • ½ Pound ricotta cheese
  • 2 cloves garlic, minced
  • 4 large basil leafs, sliced thinly
  • 1 pound pasta
  • 1 jar marinara sauce
  1. Put the flour, eggs, and panko crumbs into separate large bowls.
  2. Peel the eggplant and cut into ¼ inch thick slices.
  3. Bread the slices by coating them with the flour, egg, and bread crumbs.
  4. Add the oil to a heavy bottomed sauté pan, and heat until it just starts to smoke.
  5. Fry the slices in the oil until golden brown. This will be about one minute per side.
  6. Transfer the eggplant to paper towels to absorb the excess oil and cool.
  7. In a new bowl whip together the ricotta, basil, and garlic until light and fluffy.
  8. Coat the tops of all of the eggplant with a light coating of marinara sauce, and the ricotta mixture.
  9. Sandwich two pieces together so the ricotta is in the middle.
  10. Bake at 350°F for 12-15 minutes.
  11. Serve with your favorite pasta.


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