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Ingredients

• 1 large  eggplant (about 2 pounds), trimmed
• 1/2 cup  all-purpose flour
• 1/2 teaspoon  salt
• 1/2 teaspoon  pepper
• 3/4 cup  vegetable oil
• 1 pound  cottage cheese OR: ricotta cheese
• 1/4 pound  sharp Cheddar cheese, shredded
• 1 tablespoon  finely chopped fresh parsley
• 1 teaspoon  finely chopped fresh marjoram
• 1 tablespoon  bread crumbs
•   Fresh Tomato Sauce recipe below

Description

These Eggplant And Cheese Stacks With Its Fresh Tomato And Basil Sauce Showcase Summer's Finest Vegetables. With Its Generous Portion Of Ricotta And Cheddar Filling, This Can Be A Satisfying Main Dish.

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