Eggplant Manicotti with Creamy Pesto Filling

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1/2 cup shredded part-skim mozzarella cheese (2
ounces) divided
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts toasted
1/4 cup grated fresh parmesan cheese
1/4 cup tub-style fat-free cream cheese
1/4 teaspoon salt
1 (15-ounce) container fat-free ricotta cheese
2 garlic cloves
1 (1 1/2-pound) eggplant cut lengthwise into 20
(1/8-inch-thick) slices
cooking spray
2 cups low-fat spaghetti sauce divided

Combine 1/4 cup Mozzarella cheese and next 9 ingredients (Mozzarella cheese
through garlic) in a food processor, and process until smooth. Set pesto
mixture aside.

Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.

Preheat oven to 375º.

Spread 1 cup spaghetti sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.

Bake at 375º for 30 minutes. Top with 1/4 cup Mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.

Serving Size: 5 rolls with sauce.

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