Eggplant Manicotti
Serving Size : 4
Ingredients for prepare Eggplant Manicotti
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | md | Eggplant (1 Lb. About) |
| 2 | cl | Garlic Sliced |
| 1 | | Red Bell Pepper |
| 3 | lg | Plum Tomatoes |
| 1 | tb | Dried Thyme |
| 1/4 | t | Salt |
| 8 | | Cooked Manicotti Shells |
Vegetable Cooking Spray
eggplant manicotti |
| 3 | c | Tightly Packed Fresh |
SpinachAbout 1/4 Lb.
eggplant manicotti |
| 1/2 | c | Low Fat Cottage Cheese |
| 1/4 | t | Pepper |
| 1 | tb | Lemon Juice |
| 3 | tb | Grated Parmesan |
recipe Eggplant Manicotti
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices.
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Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper
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Pepper, Tomatoes, Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in
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Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.
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Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor &
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Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min.
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Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
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