Free Recipe Eggplant Manicotti

Recipe Type: Free Italian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Eggplant Manicotti Recipe

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

Eggplant Manicotti Preparation

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 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. 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. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & 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.)

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