Eggplant Manicotti (version II)

2 medium eggplants peeled
18 ounces ricotta cheese
2 tablespoons roasted garlic*
2 tablespoons olive oil
pinch of salt
pinch of ground black pepper
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt

Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to 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. Remove manicotti from pan onto serving dish.

Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.

Serves 6

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