Eggplant Manicotti Recipe

Step 1

Make several 1/2 in. Slits on eggplant. Insert garlic slices. Bake at 350 for 1 hour. Let cool. Peel & cut into 1-inch cubes. Cut pepper in half lengthwise. Place pepper, with skin side up on a baking sheet. Flatten with palm of hand. Broil 3 in. From heat 10 min. Or until charred. Place in ice water, let stand 5 min. Remove from water, peel & discard skins.

Step 2

Knife blade in processor; add eggplant, pepper, tomatoes, thyme & salt. Process mixture until chopped. Stuff each shell with 1/3 c. Mixture. Put in baking dish coated with spray. Cover & bake at 350 for 30 min.

Step 3

Wash processor bowl & blade. Combine spinach cottage cheese, lemon juice, & pepper in processor & process until smooth. Spoon spinach mixture over shells and sprinkle with parmesan. Cover and let stand 5 min.

Things You'll Need

  • 1md Eggplant (1 Lb. About)
  • 2cl Garlic Sliced
  • 1 Red Bell Pepper
  • 3lg Plum Tomatoes
  • 1tb Dried Thyme
  • 1/4ts Salt
  • 8 Cooked Manicotti Shells
  • Vegetable Cooking Spray
  • 3c Tightly Packed Fresh Spinach (About 1/4 Lb. )
  • 1/2c Low Fat Cottage Cheese
  • 1/4ts Pepper
  • 1tb Lemon Juice
  • 3tb Grated Parmesan

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