|My oldest building driveway obstructions.|
|My middle child eating snow and playing with our snow beast.|
|My family doing a turkey trot Thanksgiving morning.|
Now back to the subject at hand...food! Not just food, but really super good food. I found this tasty delight here and boy am I glad I did! I have whipped up this dish twice and I love the flavor combo. To try and save a few calories I decided to roast the Eggplant rather than fry it. My kids weren't thrilled with the Eggplant skin so the second time I made the dish I cut off the skin. Give it a try when you have an eggplant or two just hanging around.
|You will need Panko Bread Crumbs, Parmesan Cheese, Lemon, Marinara, Thyme, Eggplant, Ricotta Cheese, and a Mandolin slicer. You could probably get by without the Mandolin...but it sure makes things easy.|
|This recipe takes a little prep to try and extract the liquid in the Eggplant but it is so worth it!|
|The filling is so lemony and delightful. I could probably just eat it with a spoon.|
|I used jarred Marinara but you could make your own to up the awesome.|
Eggplant with lemon Zest Ricotta Recipe
Source: Alexandra's Kitchen
1/2 C Panko Bread Crumbs
1 C Ricotta Cheese
1 Lemon, all the Zest and 1/2 the Juice
1 tsp Thyme
Grated Parmesan Cheese
Salt & Pepper to taste
Pre-heat oven to 350 degrees.
Slice the Eggplant thinly lengthwise with a Mandolin slicer. Sprinkle both sides with a bit of salt and let sit in a colander over a sink for about 30 minutes. This will draw out excess moisture and help them to roast up nicely. Use a paper towel to get off moisture and excess salt. Place on a baking sheet and sprinkle with a little olive oil. I used my Misto and gave them a light spraying. Roast for about 20 minutes, or until they are tender. Check at 15 minutes because they go from good to crispy pretty quickly. Allow them to cool.
Pre-heat oven to 450 degrees
In a Bowl mix together the Lemon Zest, Lemon Juice, Ricotta Cheese, Panko Bread Crumbs, Thyme, and a bit of Salt & Pepper. Lightly cover the bottom of a baking dish with Marinara Sauce. Place a Heaping spoonful of the Ricotta mixture on one end of the Eggplant and roll it up. Place seam side down in the baking dish. Top with More Marinara and a good sprinkling of Parmesan Cheese. Bake for 20-25 minutes.