Eggplant Manicotti
Source of Recipe
Pat
Recipe Introduction
A great dish for entertaining!
List of Ingredients
Filling:
1/2 cup ricotta
1/4 cup grated parmesean cheese
1 egg
grated nutmeg
1/2 pound fresh spinach, washed & stemmed
1 Large eggplant
Extra Virgin Olive Oil
Sauce:
1 large can peeled tomatoes, puree in blender
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 bunch of basil, chopped
1/4 cup of half & half
Recipe
Preheat oven to 350. For the tomato sauce, cook the pureed tomatoes in a large saucepan over low heat for about 10 minutes. Add the carrots, celery and onion. Simmer over low heat for about an hour. Add the half and half and simmer for 15 more minutes.
Peel the eggplant and slice lengthwise into 1/8 thick pieces. Lightly oil a cookie sheet. Place the eggplant slices in a single layer and lightly brush with olive oil. Bake for 20 minutes. Slices should be soft. In a mixing bowl, combine the ricotta, parmesean cheese, egg and grated nutmeg. Place the spinach in a steamer basket over boiling water and steam for 3 minutes. Drain well, chop and stir into the ricotta filling.
Place 1 tablespoon of the ricotta filling on each slice of eggplant, roll up and place on the cookie sheet. Bake in oven for 20 to 30 minutes. Remove from oven, top with sauce & basil. Enjoy!
|
|
member logon
