Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Eggplant (1 Lb. About) |
2 cloves | Garlic Sliced |
1 \N | Red Bell Pepper |
3 larges | Plum Tomatoes |
1 tablespoon | Dried Thyme |
¼ teaspoon | Salt |
8 \N | Cooked Manicotti Shells |
\N \N | Vegetable Cooking Spray |
3 cups | Tightly Packed Fresh |
\N \N | 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.)