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Eggplant Manicotti
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
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1 md Eggplant (1 Lb. About)
Vegetable Cooking Spray
20 milliliter Garlic Sliced
3 cup Tightly Packed Fresh
1 Red Bell Pepper
Spinach (About 1/4 Lb.)
3 lg Plum Tomatoes
1/2 cup Low Fat Cottage Cheese
1 tablespoon Dried Thyme
1/4 teaspoon Pepper
1/4 teaspoon Salt
1 tablespoon Lemon Juice
8 Cooked Manicotti Shells
3 tablespoon Grated Parmesan
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1
Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half
Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With
Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice
Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in
Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.
Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese,
Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach
Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min.
Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
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