Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, manicotti with eggplant sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Manicotti with eggplant sauce is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Manicotti with eggplant sauce is something which I have loved my entire life.
Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs. In a medium bowl, combine ricotta, sour cream, Parmesan, basil, parsley, and lemon zest.
To get started with this particular recipe, we must prepare a few ingredients. You can have manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Manicotti with eggplant sauce:
- Get 1 eggplant
- Make ready 1/2 cup chopped onion
- Make ready 2 garlic cloved, minced
- Make ready 1/2 tsp dried taragon
- Take 1/4 tsp dried thyme
- Prepare 1 can (14-1/2 ounces) diced tomatoes, undrained
- Prepare 1 can (8 ounces) tomato sauce
- Make ready 1 packages (10 ounces) frozen chopped spinach, thawed and well drained
- Prepare 1 cup ricotta cheese
- Get 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
- Prepare 1/2 cup egg subtitute
- Make ready 1/4 grated parmesan cheese
- Get 2 tbsp minced fresh parsley
- Make ready 6 manicotti shells, cooked, rinsed and drained
Manicotti with Eggplant Sauce This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fa. Italian is back on the menu with this delicious, low-carb Eggplant Manicotti! Matt takes it back to his Italian roots with this one, but transforms the traditionally high-carb, pasta recipe into a low-carb version using eggplant.
Instructions to make Manicotti with eggplant sauce:
- In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon, and thyme until vegetables are tender. add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
- In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells.
- Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through.
Create a profile + — Go. Meal Type Appetizers & Snacks Preparation. For sauce: Heat oil in heavy large saucepan over medium-high heat. Get your vegan on with this tasty eggplant manicotti with cashew ricotta! This totally vegan eggplant manicotti is a change from the traditional one made with noodles and ground beef.
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