eggplant manicotti
- Categories
- Italian
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant (1 Lb. About) |
| 2 cloves | Garlic Sliced |
| 1 | Red Bell Pepper |
| 3 larges | Plum Tomatoes |
| 1 tablespoon | Dried Thyme |
| ¼ teaspoon | Salt |
| 8 | Cooked Manicotti Shells |
| Vegetable Cooking Spray | |
| 3 cups | Tightly Packed Fresh |
| Spinach (About 1/4 Lb.) | |
| ½ cup | Low Fat Cottage Cheese |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Lemon Juice |
| 3 tablespoons | Grated Parmesan |
Make Several ½ 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 ⅓ 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 ⅓ C. Sauce.)
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