Eggplant Manicotti

Serving Size : 6
Ingredients

for prepare Eggplant Manicotti

:

Amount	Measure	Ingredient - Preparation Method
2	medium	eggplants - peeled
18	ounces	ricotta cheese
2	tablespoons	olive oil
2	cups	tomato sauce
1/2	cup	heavy cream
1/2	teaspoon	salt

Preheat oven to 400F. 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. 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 oven at 400F until hot all the way through. Remove manicotti from pan onto serving dish. SAUCE: 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.

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