Monday, August 15, 2016

Eggplant Manicotti

Usually when you hear manicotti you think of pasta but I substituted eggplant and it worked really well. Stuffing manicotti shells can be kind of tedious and I'm a lazy cook.

1 very large eggplant
1 jar favorite spaghetti sauce
1 carton ricotta cheese
1 egg
shredded asiago and Parmesan cheese
cayenne pepper
garlic powder
cooking spray

Slice eggplant long ways into 1/3 inch slices
Spread out on cookie sheets and spray then season with salt, pepper and garlic powder.
Bake for around 13 minutes at 350

Meanwhile, mix ricotta cheese with egg, salt and pepper, a little nutmeg and cayenne pepper and about 1/2 cup asiago and Parmesan.

In baking dish apply thin coat of sauce. Starting from small end of eggplant slice add a couple tabelspoons ricotta mixture and roll up and place in baking dish. Repeat. Dump the rest of the sauce over all and sprinkle more asiago and Parmesan over the top. Cover with foil.

bake at 350 for 30 minutes, taking foil off last ten minutes.

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