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Eggplant Ravioli

This yields 6 to 8 Ravioli





List of Ingredients



• 1 whole Eggplant,Sliced 1/8 Inch
  
• 1/2 lb Italian Sausage, Casing removed
  
• 4 oz Ricotta Cheese
  
• 1 Shallot, Finely chopped
  
• 2 cloves Garlic ,Crushed
  
• 1/4 cup Olive Oil
  
• 2 Tbl Basil, Cleaned and chopped
  
• 1 Tbl Salt
  
• 1/2 tsp Black pepper, To taste
  
• 1/2 cup Bread Crumbs
  
• 1/4 lb Mozzarella Cheese, Grated
  
• 1/4 lb Parmesan Cheese,Grated
  
• Parsley,Cleaned And Chopped for garnish
  






Instructions



1. Prepare eggplant by slicing 1/8 inch thick.
   
2. Sprinkle with some salt and stack slices in a bowl or strainer, place a weight on top of the stack for about 30 min.(this will remove the bitter juice from the slices).
   
3. Sweat the chopped shallot, and basil in a tablespoon of olive oil.
   
4. Add the sausage, cook until sausage browns. Let this mixture cool.
   
5. In a bowl add the Ricotta and the sausage mixture, salt and pepper to taste. Mix well.
   
6. Brush the slices of eggplant with olive oil, and brown quickly on both sides until just soft.
   
7. Lay the larger slices of the eggplant on a baking sheet. (If there are holes in the slices cut pieces from the small slices to lay over the holes).
   
8. Put a teaspoon of the sausage and Ricotta mixture on each slice and top with a second slice of the eggplant. Lightly press down around the edges with a fork, sprinkle tops with bread crumbs.
   
9. Bake Ravioli for about 15 min. at 350F Deg.Then lightly top each with some grated Mozzarella cheese. and continue baking until cheese lightly browns.
   
10. Remove from oven.
    
11. Top with grated Parmesan.
    
12. Serve with a good Italian red sauce and a side of pasta.
    






Final Comments


Even the little Whizbang's eat Eggplant this way.