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Eggplant Stuffed Shells

Rachel Hanawalt
  • 50 minutes
  • Serves 4

INGREDIENTS

2

eggplants cut ¼" thick lengthwise to make 12 slices

1 tbsp

olive oil

12 oz

jar no sugar added thick tomato sauce

1/2 cup

shredded part skim low-moisture mozzarella

1 15 ounce container

part skim ricotta

1/2 cup

shredded part skim low-moisture mozzarella

1/2 cup

shredded fresh parmesan

1

egg lightly beaten

pepper