Back to Recipes

Great Recipes

No matter what you're making, make it delicious with great cheese

2010-10-18Stuffed Eggplant-Ricotta & Feta: Ricotta, Feta Plain Crumbled, Eggplant, Mint, Tomato, Tomato Puree, Water, Heavy Cream, Garlic, Onion, Olive Oil, Salt and Pepper
Stuffed Eggplant-Ricotta & Feta featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

Email Print Bookmark and Share

Stuffed Eggplant-Ricotta & Feta

User rating:

Prep Time:



  • 2 cups Sorrento® Ricotta
  • 6 oz. Président® Feta Plain Crumbled
  • 1 large Eggplant
  • 1/2 tbs Mint, fresh
  • 1/2 cup Tomato, chopped
  • 15 oz. Tomato Puree
  • 1/2 cup Water
  • 1/2 cup Heavy Cream
  • 1 tbs Garlic, chopped
  • 1 tbs Onion, chopped
  • 1/2 cup Olive Oil
  • Salt and Pepper, to taste


Slice eggplant lengthwise and put on a cookie sheet drizzle with oil and bake at 350 degrees for 20 minutes or until soft. In a mixing bowl, add ricotta, feta and mint - mix with a fork and set aside. Spoon cheese mixture into center of cooked eggplant and roll (add toothpick to hold in place, if needed). Put back into oven for 10 to 15 minutes until cheese is melted.

For sauce, sauté garlic and onions in a 6-quart sauce pan. Add tomato and puree, ½ cup of water, heavy cream, salt and pepper to taste - stir and bring to a quick boil.

Put eggplant on center of plate, top with sauce and serve with pasta or a salad.


comments powered by Disqus
Browse Recipes

Discover recipes that are sure to please.

By Cheese Type

By Meal or Occasion

By Ingredient or Keyword

Sign up for cheese updates and special offers

Festival (Mobile)
New Recipes
Promotions & Coupons
Recipe of the Month