Baked Stuffed Eggplant

It’s hard to imagine south Italian cooking without eggplant — on pasta, grilled, stewed, roasted, stuffed and more. I included a stuffed version that is absolutely delicious with non other than our authentic Marinara sauce!

Romano Cheese
Ingredients:
2 medium eggplant
8 oz ground beef
1 large thinly sliced onion
4 Tbl extra virgin olive oil
1 cup ricotta
4 Tbl grated pecorino romano cheese
2 eggs
One 25 oz jar 825 MAIN Marinara Sauce

Procedure:
1. Set the oven at 400°F/200°C.
2. Halve the eggplants lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste. Bake for 20 minutes or until tender.
3. Scoop out the eggplant flesh with a spoon and mash it gently with a fork leaving about 1/2 eggplant pulp along sides.
4. Saute ground beef, onion, diced eggplant pulp in EVOO until evenly cooked. Drain excess liquid.
5. Stir in ricotta, egg and cheese ¼ cup    Marinara Sauce.6.Stuff both eggplant halves top with remainder of 825 MAIN Fresh Marinara Sauce and bake in oven for 20 minutes at a preheated 350 degree oven

Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4

Vegetable Primavera with Marinara

Ingredients:
2 small zucchini
2 small yellow squash
1 yellow pepper
2 small Italian eggplant
1 large thinly sliced onion
4 Tbl extra virgin olive oil
One 25 oz jar 825 MAIN Marinara Sauce

Procedure
Thinly slice pepper add to  skillet with EVOO and saute for 10 minutes on medium heat, meanwhile thinly slice remainder vegetables and add to peppers saute an additional 5 minutes then add Marinara sauce and let simmer for an extra 10 minutes. May serve over drained pasta.

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 4