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Ingredients

Fried eggplant:

• 2 large eggplants, peeled
• 1/2 cup canola oil
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 eggs, beaten
• 1/4 cup milk

Stuffing:

• 1 cup ricotta cheese
• 1/4 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 3 tablespoons freshly chopped parsley leaves
• 2 eggs, beaten
• Salt and freshly ground black pepper
• 1/2 cup panko bread crumbs, plus more if needed

Quick tomato sauce:

• 4 tablespoons canola oil
• 3 cloves garlic, minced
• 1 large white onion, diced
• 2 (14.5-ounce) cans chopped plum tomatoes
• 1/2 cup tomato paste
• 2 cups vegetable stock
• 6 fresh basil leaves
• 1/4 cup butter
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Three Cheese Stuffed Eggplant Recipe From Robert Irvine.

Food Network