Fried Eggplant Stuffed with Homemade Ricotta and Red Gravy

Fried Eggplant Stuffed with Homemade Ricotta and Red Gravy
Serves 6
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Ingredients
  1. Vegetable oil, for frying
  2. 2 large eggplants, rinsed, ends trimmed, peeled, and cut lengthwise into ¼ inch-thick slices
  3. 2½ cups Red Gravy, recipe follows
  4. 2 cups Homemade Ricotta, recipe follows
  5. ¾ cup grated Parmigiano-Reggiano cheese
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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://www.louisianacookin.com/
Red Gravy
Serves 6
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Ingredients
  1. 2 tablespoons olive oil
  2. 1½ cups chopped yellow onion
  3. ¾ cup chopped green bell pepper
  4. 2 tablespoons chopped garlic, or more to taste
  5. ½ teaspoon crushed red pepper, or more to taste
  6. ½ teaspoon salt
  7. 1 (6-ounce) can tomato paste
  8. 1 (28-ounce) can crushed tomatoes
  9. 1 (14.5-ounce) can tomato sauce
  10. 21⁄3 cups water
Instructions
  1. 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.
  2. 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://www.louisianacookin.com/
Homemade Ricotta
Serves 6
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Ingredients
  1. 1 gallon whole milk
  2. 1 teaspoon salt
  3. 1⁄3 cup plus 1 tablespoon distilled white vinegar
Instructions
  1. 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.
  2. 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.
  3. 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://www.louisianacookin.com/

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