8 small Japanese eggplant, or a combination of small varieties (enough to fill a 8″ x 11″pan)
1 tsp salt
2 C ricotta
1 C grated parmesan plus 1/4 C for topping
1 egg (optional)
1/2 C panko breadcrumbs
1/4 C chopped basil
salt and pepper to season
3 C marinara sauce
- Wash and slit open the eggplant lengthwise careful not to slice through. Open into a v-shape and place in a baking dish coated with olive oil. Salt the cut side of the eggplant. Let stand 20 minutes. (If you are using round eggplants, core the center out of the orbs and place on the baking dish standing up).
- Mix ricotta, 1 C parmesan, egg, panko and basil together in a bowl. Add salt and pepper to taste. Fill the openings in the eggplant with the mixture patting down firmly. Cover with marinara and top with remaining parmesan. Cover with foil and bake at 350º for about 30 minutes or until eggplant is soft.
- Serve over pasta with additional sauce.