Chicken & Ricotta Stuffed Eggplant
Thinly sliced Italian eggplant involtini gets rolled around a filling of herbed ground chicken and creamy ricotta, then topped with roasted tomato sauce and melted mozzarella. Served with a side of extra parmesan cheese for garnishing, and roasted garlic green beans.
Nutritional facts
Protein
25g
Carbs
24g
Calories
450kcal
Fat
30g
Ingredients
Green Beans, Eggplant, Canned Roasted Tomatoes, Ricotta Cheese, Mozzarella Cheese, Ground Chicken, Parmesan Cheese, Extra Virgin Olive Oil, Basil Pesto, Garlic, Kosher Salt, Black Pepper, Italian Parsley, Fennel Pollen
Contains milk, pine nuts, wheat.
Reviews
2.7
Based on 96 reviews
Erin · 02/28/26
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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