What’s for dinner?

Eggplant Manicotti – a perfect substitute for pasta!

 

Eggplant Manicotti (from Vegetarian Times)

 

Ingredients:

1 cup canned crushed tomatoes

Cooking spray

1 small Italian eggplant (about 3/4 pound), trimmed, sliced lengthwise into 4 slices

1 cup chopped kale

1 cup part-skim ricotta cheese

1 egg

1/4 teaspoon freshly ground black pepper

1 cup shredded mozzarella cheese

4 sprigs basil, leaves torn

 

Directions:

1. Preheat oven to 350 degrees. Spread tomatoes in an 8-by-8-inch oven-safe dish and set aside.
2. Heat a large skillet over medium heat. Pull skillet off the heat and coat with cooking spray. Add eggplant and cook 2 to 3 minutes per side until slices start to brown. Reduce heat to low, cover, and cook 2 to 3 minutes more until slices are tender. Remove lid and cool slightly.

While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated. Place 1/4 cup ricotta mixture in the center of each slice of eggplant, fold over, and place them seam-side-down in the prepared baking dish. Sprinkle mozzarella over top and bake 35 to 40 minutes until cheese is melted and brown. Sprinkle with basil leaves and serve immediately

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