Eggplant-stuffed cod by Chef Simon Webster

Video: Simon Webster joins us for this week's East Texas Kitchen

TYLER, TX (KLTV) - Chef Simon shares a recipe today that is sure to make your family and guests happy this fall; it is so easy to make, too!

Eggplant Stuffed Cod

1 eggplant

3 tablespoons olive oil

Salt and pepper, to taste

4 teaspoons mashed butternut squash or pumpkin

4 teaspoons ricotta cheese

4 (4 oz) filets of cod

1 cup marinara sauce

4 slices fresh mozzarella cheese

Fresh basil & parmesan cheese, for garnish

Remove top and bottom from eggplant and slice. Cut long slices of eggplant, about 1/2 inch thick. You only need 4 slices and may not need all of the eggplant. In a skillet, heat the oil over medium heat. Sprinkle the eggplant with salt and pepper and cook for about 3 minutes each side, until it is soft and slightly browned.

Remove from the pan and place on a baking sheet. Let cool slightly. Spread a teaspoon of the squash and ricotta across each slice of eggplant. Place the cod on top of the eggplant and roll it up. Cook the eggplant rolls at 350 for 25 minutes, until the fish is cooked through.

Meanwhile, heat the marinara. When the fish is ready, remove from the oven and place the mozzarella on top of the eggplant. Pour the marinara into a serving dish and place the eggplant rolls on top of the sauce. Garnish with fresh basil and Parmesan and serve.

Recipe by Chef Simon Webster, Sabor a Pasion Estate & Vineyard, 903-729-9500,