Eggplant Manicotti (version III)

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2 medium eggplants, peeled
16 ounces ricotta cheese
2 tablespoons olive oil
salt and pepper to taste
2 cups tomato sauce
1/2 cup heavy cream
2 tablespoons roasted garlic

Peel eggplant and slice lengthwise into 10-12 pieces of about 1/4-inch thick each.

Lay out the slices on a paper towel and sprinkle them with some salt

Allow water to drain from the slices.


Mix ricotta cheese with roasted garlic, basil, salt and pepper.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain.

Roll 1-1/2 ounce of ricotta cheese in each slice.

Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.


Bake in preheated oven at 400 degrees F until hot all the way through, but not crisp Remove manicotti from pan onto serving dish.


Combine tomato sauce on stove and add heavy cream. Simmer a few minutes. Pour the sauce over manicotti and sprinkle with Parmesan cheese.



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