Stuffed Cheesy Egg in Eggplant with Home Made Marinara

Cut eggplant in a longitudinal shape and sprinkle salt on it. Keep aside for a few minutes.

Heat a nonstick tawa and cook eggplant with till crisp . Once done, leave to cool

Preheat oven at 180 degrees C

For filling - In a skillet, heat olive oil and add corn, capsicums, pasta sauce, garlic, onion basil fresh and dry both, parsley, oregano, chilli flakes , and salt. Cook for sometime until veggies are tender. Then add one egg and stir constantly to make scrambled egg.

Now make marinara sauce, in a non stick pan heat olive oil, add garlic, onion. Cook till onions turn translucent. add oregano, basil, tomato puree, canned tomatoes, black pepper, paprika, salt. Cook 5-6 mins and add sprite or red wine as per your wish. Cook until you get a thick sauce

For a tangy marinara tomatoes-

Follow marinara sauce step as usual without using tomato puree and canned tomatoes. Replace of above tomatoes puree and canned tomatoes. Use fresh tomatoes and cook for 5 minutes on high heat. Turn off the heat and add honey. Shift in a baking dish and grill for 10-15 minutes at 180 degree C .

Now all is ready. Assemble all together. Spread eggplant, add marinara sauce, cheese slice, filling as much you can stuff and roll it carefully. Make all three like this.

Take a baking dish, spread pasta sauce, keep eggplant roll on this, mozzarella cheese and parmesan cheese repeatedly as much you like. Grill it on the top rack for 12-15 mins.

Garnish with fresh Tomatoes and Parsley