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| Eggplant Manicotti
1 (8 oz.) pkg. manicotti shells (16)
1/4 c. oil
1 lg. garlic clove, thinly sliced
1 med. eggplant (1 lb.), chopped
1 med. onion, chopped
1/2 c. water
1 (29 or 32 oz.) spaghetti sauce
1/2 lb. Muenster cheese, shredded
1 c. Ricotta cheese
3/4 c. bread crumbs
2 eggs
1/2 tsp. Italian seasoning
Salt and pepper |
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About 1 1/2 hours before serving: Cook shells "al dente" (5-6 minutes); drain. In skillet (medium heat) heat oil, cook garlic until brown. Discard. In remaining oil, cook eggplant and onion 5 minutes. Add water. Cover. Cook until tender, 10 minutes. Cool slightly. Pour half of spaghetti sauce in 13x9 inch pan. Sprinkle with 1/2 of Muenster cheese. In bowl mix Ricotta, bread crumbs, seasonings, eggs until blended. Stir in eggplant mixture. Fill each shell with 2 heaping tablespoons mixture. Pour remaining sauce over shells. Sprinkle with remaining Muenster cheese. Cover with foil. Bake 375ºF. for 20 minutes. Uncover and bake 10 minutes more. Makes 6 servings. Eggplant Manicotti
1 lg. eggplant
1 lg. ricotta
7 eggs
1 c. full mozzarella
Handful grated Romano cheese
1/4 tsp. salt
Pinch of pepper
Fresh parsley, chopped fine
1 c. vegetable oil
Peel eggplant. Slice lengthwise. In a bowl beat 2 eggs, salt and pepper. Dip eggplant in flour (both sides) and then in egg batter. Fry each slice until brown in hot oil. Place on paper towel until cool. Mix ricotta, 5 remaining eggs, mozzarella (chopped) and remaining ingredients in a bowl. Mix until creamy. On each slice of eggplant (wide end) put a spoonful of ricotta mixture. Roll it and place in baking dish with flap down. Spread cooked tomato sauce over rolls and bake for 45 minutes in a 350ºF. oven. |
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