Four cheese and garlic stuffed eggplant with shells
1 medium eggplant
12 jumbo pasta shells
1-15oz container part skim ricotta
1 cup freshly grated parmesan cheese
1 ½ cups shredded, sharp cheddar cheese
3 large cloves of garlic, minced or pressed
1 cup chopped basil
2 tbsp dry white wine
1 tsp salt
Fresh cracked black pepper
1 Muir Glen’s pizza sauce or (or 2 cups homemade)
1 cup part skim mozzarella
1 cup panko bread crumbs
1. Slice eggplant into very thin slices-using a mandolin will make this easy. Cook shells for one minute less time than box directions call for – drain.
2. Make cheesy filling: Stir together ricotta, parmesan, cheddar, garlic, basil, wine, salt and pepper. Taste and adjust seasoning if desired. Stir in egg until fully incorporated.
3. Spread a bit of oil in the bottom of a large baking pan (5qt, 11”x17”), and then pour in pizza sauce. Preheat oven to 375F. Place a dollop of cheesy filling at the end of one eggplant slice, roll up and place, seam-side down into the baking dish. Alternate by filling shells and lay them, eggplant, shell, eggplant, shell, etc. Drizzle the tops lightly with olive oil.
4. Cover with foil and bake for 45 minutes. Mix mozzarella and panko crumbs together, uncover baking dish and generously sprinkle top with cheese/crumb mixture. Continue baking, uncovered until golden, about 30 minutes longer.