Eggplant manicotti

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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