Eggplant Manicotti

Course : Eggplant
Serves: 4
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1 medium eggplant -- (1 lb. about)
1 spray vegetable cooking spray
20 milliliters garlic sliced
3 cups tightly packed fresh spinach -- (about 1/4 lb.)
1 medium red bell pepper
3 large plum tomatoes
1/2 cup low fat cottage cheese
1 tablespoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon lemon juice
8 large cooked manicotti shells
3 tablespoons grated parmesan

Preparation / Directions:

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel and 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 and Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme and Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover and Bake At 350 For 30 Min. Wash Processor Bowl and Blade. Combine Spinach Cottage Cheese, Lemonjuice,and Pepper in Processor and Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min.

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