Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a special dish, Manicotti with eggplant sauce. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Manicotti with eggplant sauce Recipe. A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs. Spread remaining pasta sauce over eggplant rolls.
You can cook Manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Manicotti with eggplant sauce
It’s 1 of eggplant.
Prepare 1/2 cup of chopped onion.
Prepare 2 of garlic cloved, minced.
It’s 1/2 tsp of dried taragon.
You need 1/4 tsp of dried thyme.
It’s 1 can of (14-1/2 ounces) diced tomatoes, undrained.
Take 1 can of (8 ounces) tomato sauce.
You need 1 packages of (10 ounces) frozen chopped spinach, thawed and well drained.
Make ready 1 cup of ricotta cheese.
It’s 1 cup of (4 ounces) shredded part-skim mozarella cheese, divided.
Take 1/2 cup of egg subtitute.
Take 1/4 of grated parmesan cheese.
Take 2 tbsp of minced fresh parsley.
Take 6 of manicotti shells, cooked, rinsed and drained.
Repeat until your casserole dish is filled.Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family.Fill manicotti shells with eggplant mixture and arrange in the baking dish.Pour remaining sauce over manicotti and sprinkle with cheese.
Manicotti with eggplant sauce instructions
In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon, and thyme until vegetables are tender. add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside..
In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells..
Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through..
Give this recipe a try here.With our Eggplant Manicotti Italian is back on the menu and better than ever packing all the flavor and none of the carbs!Roll the eggplant and place in the casserole dish on top of the sauce.
Baked Eggplant Manicotti is a perfect vegetarian, gluten-free dinner main for the baked pasta lovers in your life.Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet.Be the first to rate & review!While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl.Mix with a rubber spatula until kale is well incorporated.
