Eggpland Manicotti And Spinach

Course : Eggplant
Serves: 4
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1 Medium eggplant about 1 pound
2 Cloves garlic -- thinly sliced
1 medium red bell peppers
3 Large plum tomatoes (3/4 lb.)
1 teaspoon dried whole thyme
1/4 teaspoon salt
8 Large cooked manicotti shells
3 Cups tightly packed torn fresh spinach
1/2 Cup cottate cheese
1 tablespoons lemon juice
1/4 teaspoon pepper
3 tablespoons freshly grated parmesan cheese
1 spray vegetable cooking spray

Preparation / Directions:

Make 1/2 inch slits on outside of eggplant; insert garlic slices. Bake @ 350 for 1 hour and then let cool. Peel the eggplant and cut into 1-inch cubes. Cut bell pepper in 1/2 lengthwish and discard seeds. Place pepper, skin side up on baking sheet and flatten with palm of hand. Broil for 10 minutes or until charred. Place in ice water; let stand for 5 minutes, peel and discard skins. In food processor, place eggplant, bell pepper, tomatoes, thyme and salt. Process till chopped. Stuff manicotti shells with mixture. Arrange in baking dish prepared with cooking spray. Cover and bake @ 350 degree for 30 minutes. Clean processor. Combine spinach, cottate chese, lemon juice and pepper; process until smooth. Place in bowl. Spoon spinach mixture over shells, and sprinkle with parmesan cheese. Cover and let stand 5 minutes.


Nutritional Information:

86 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 539mg Sodium

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