Recipe courtesy of Ina Garten
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 C ricotta cheese
1 extra-large egg
1/4 C half-and-half
1/2 C plus 2 Tbl sp freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 C good bottle marinara sauce
No comments:
Post a Comment