Eggplant Othello With Wisconsin Cheeses

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Wisconsin Cheese


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2 large eggplants

Olive oil

2 cups (16 ounces) Wisconsin Ricotta con Latte cheese

1 pound Italian sausage, crumbled and cooked

2 tablespoons Wisconsin Romano cheese, grated

2 eggs

1 tablespoon fresh parsley, chopped

28 ounces (3 1/2 to 4 cups) marinara sauce

8 1-ounce slices Wisconsin Provolone cheese