Fried Eggplant Stuffed with Homemade Ricotta and Red Gravy
2016-03-15 00:10:14
Serves 6
Ingredients
- Vegetable oil, for frying
- 2 large eggplants, rinsed, ends trimmed, peeled, and cut lengthwise into ¼ inch-thick slices
- 2½ cups Red Gravy, recipe follows
- 2 cups Homemade Ricotta, recipe follows
- ¾ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 375º. In a Dutch oven or deep skillet, pour oil to a depth of ½ inch, and heat over medium high heat until a candy or deep-fry thermometer reads 360º.
- Add eggplant slices a few at a time, and cook, turning once, about 3 minutes or until soft and golden brown. Drain on paper towels.
- Into a 1-quart baking dish, pour Red Gravy. Spoon about 2 tablespoons Homemade Ricotta in the center of each eggplant slice, and roll up around cheese. Place eggplant rolls seam side down in baking dish on top of Red Gravy.
- Sprinkle rolls with Parmigiano, and bake 30 minutes or until Parmigiano is browned and ricotta is slightly melted.
Adapted from Mama’s Kitchen: Three Generations of Italian-Creole Home Cookin’ in New Orleans
Louisiana Cookin' https://louisianacookin.com/
Red Gravy
2016-03-15 00:12:52
Serves 6
Ingredients
- 2 tablespoons olive oil
- 1½ cups chopped yellow onion
- ¾ cup chopped green bell pepper
- 2 tablespoons chopped garlic, or more to taste
- ½ teaspoon crushed red pepper, or more to taste
- ½ teaspoon salt
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can tomato sauce
- 21⁄3 cups water
Instructions
- In a Dutch oven or large heavy saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook about 6 minutes or until softened. Stir In garlic, red pepper, and salt; cook 2 minutes or until garlic is fragrant. Stir in tomato paste; cook about 5 minutes or until paste is brown.
- Add crushed tomatoes, tomato sauce, and 2 1⁄3 cups water; bring to a boil. Reduce heat to simmer, and cook, uncovered, for 30 minutes or until slightly thickened.
Louisiana Cookin' https://louisianacookin.com/
Homemade Ricotta
2016-03-15 00:14:00
Serves 6
Ingredients
- 1 gallon whole milk
- 1 teaspoon salt
- 1⁄3 cup plus 1 tablespoon distilled white vinegar
Instructions
- In a large pot, combine milk and salt over medium-high heat. Bring to a low boil, stirring occasionally. Cook until a candy or deep-fry thermometer reads 190º. Remove pot from heat; add vinegar, and stir for 1 minute or until curds form.
- Cover pot with a clean, dry dish towel, and let cool completely. Refrigerate for 2 hours. Line a fine-mesh strainer with 2 layers of cheesecloth; pour milk mixture into strainer, discarding liquid.
- Place strainer over a bowl, and let drain in refrigerator for 8 hours or up to overnight. Refrigerate cheese in an airtight container for up to 1 week.
Louisiana Cookin' https://louisianacookin.com/
I’ve made this before. We loved it! Never would I have thought I would be making homemade ricotta.