Eggplant Manicotti (version II)
2 medium eggplants peeled
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.
18 ounces ricotta cheese
2 tablespoons roasted garlic*
2 tablespoons olive oil
pinch of salt
pinch of ground black pepper
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt
Mix ricotta cheese with roasted garlic, basil, salt and pepper.
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 preheated oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.
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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