Description
A delightful recipe for Eggplant Parmesan Dumplings that combines the flavors of eggplant, cheese, and marinara sauce.
Ingredients
Scale
- 2 medium eggplants (about 1.5 pounds total)
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour (plus extra for dusting)
- 1 jar (24 ounces) marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F.
- Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic powder, oregano, and black pepper. Mix until well combined.
- Place a large pot of water on the stove and bring to a boil. Dust a clean surface with flour.
- Take a slice of eggplant, place a spoonful of the cheese mixture in the center, and fold it over to create a dumpling shape. Pinch the edges to seal. Repeat with the remaining eggplant slices and filling.
- Carefully drop the dumplings into the boiling water in batches. Cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and let drain on a paper towel.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the dumplings in the dish and cover with the remaining marinara sauce. Sprinkle extra mozzarella on top if desired.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden. Let cool for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
- For a spicier kick, add red pepper flakes to the cheese mixture.
- You can also substitute zucchini slices for the eggplant for a different flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg