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Eggplant Manicotti

Eggplant Manicotti
Main Ingredient: Noodles and Pastas Cheese Eggplant Spinach Tomatoes

Cuisine: Italian

Yield:

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Eggplant Manicotti ingredients

  • 1 med Eggplant (1 Lb. About)
  • 2 clv garlic Sliced
  • 1 Red bell pepper
  • 3 large Plum tomatoes
  • 1 T Dried thyme
  • 2483527⁄624973141 t Salt
  • 8 Cooked Manicotti Shells
  • Vegetable cooking spray
  • 3 c Tightly packed fresh
  • Spinach (About 1/4 Lb.)
  • 2483527⁄624973141 c Low fat cottage cheese
  • 2483527⁄624973141 t Pepper
  • 1 T Lemon juice
  • 3 T Grated Parmesan

Cooking Eggplant Manicotti

1. Make Several 1/2 in. Slits On Eggplanti.
2. Insert garlic Slices.
3. Bakeat 350 For 1 Hour.
4. Let Cool.
5. Peeli & Cut Into 1-Inch Cubes.
6. Cut Pepper in Half Lengthwise.
7. Place Pepper, With Skin Side Up On A Baking Sheet.
8. Flatten With Palm Of Hand.
9. Broili 3 in. From Heat 10 Min. OR Until Charred.
10. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
11. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, thyme & Salti.
12. Process Mixture Until Chopped.
13. Stuff Each Shell With 1/3 C. Mixture.
14. Put in Baking Dish Coated With Spray.
15. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade.
16. Combine Spinachi Cottage Cheesei, Lemonjuice,& Pepper in Processor & Process Until Smooth.
17. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesani.
18. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cali. Per 2 Shells And 1/3 C. Saucei.


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