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Arthur Avenue Known As LITTLE ITALY IN THE BRONX ™

Bronx Little Italy

Melanzane Ripieni with Marinara Sauce

Makes 8 to 12 Servings



Eggplant Ingredients:

  • Oil for deep frying
  • 1 ½ pounds eggplant
  • Flour for dredging
  • 3 large eggs
  • 2 tablespoons finely chopped parsley

Filling Ingredients:

  • ½ pound mozzarella cheese, cut into quarter-inch cubes
  • ½ cup finely shredded ham, preferably prosciutto
  • 1 egg
  • 2 cups ricotta cheese
  • ¼ grated parmesan cheese
  • 1 tablespoon finely chopped parsley
  • Salt and ground pepper to taste
  • 2 to 3 cups Marinara sauce


Preheat the oven to 500°F. Heat the oil for deep frying over medium-high heat.

Trim off the ends of the eggplant and cut lengthwise into 8-inch long slices. This should be about 12 center-cut slices. Discard the trimmings. Dredge the slices in flour to coat all sides. Shake off the excess. In, a bowl beat the 3 eggs with 2 tablespoons parsley. Dip the eggplant slices in the egg to coat well. Fry the slices, a few at a time in hot oil, about 3 minutes for each batch, or until browned. Drain well.

To make the filling, in a medium bowl, combine mozzarella with ham, egg, ricotta, parmesan, parsley, and salt and pepper. Place the fried eggplant slices on a flat surface. Add equal amounts of filling toward the base of each slice. Roll to enclose the filling.

Mailing Address
P.O. Box 580-203
Mt. Carmel Station
Bronx, NY 10458
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