A recipe for Eggplant Manicotti. Follow the simple recipe instructions for Eggplant Manicotti shared by other home cooking experts.
Ingredients
1 med. Eggplant (1 Lb. About)2 cl Garlic Sliced
1 Red Bell Pepper
3 lg. Plum Tomatoes
1 Tbs. Dried Thyme
1/4 Tsp. Salt
8 Cooked Manicotti Shells
Vegetable Cooking Spray
3 c. Tightly Packed Fresh
Spinach (About 1/4 Lb.)
1/2 c. Low Fat Cottage Cheese
1/4 Tsp. Pepper
1 Tbs. Lemon Juice
3 Tbs. Grated Parmesan
Directions
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bake at 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, Lemon juice, and Pepper in Processor and Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
