marsha-tbay
Well-known member
Eggplant Manicotti With Creamy Pesto Filling
2 cups shredded part-skim Mozzarella cheese
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts, toasted
1/4 cup grated fresh Parmesan cheese
1/4 cup cream cheese
1/4 teaspoon salt
1 15-ounce container ricotta cheese
2 garlic cloves
1 1 1/2 pound eggplant, cut lengthwise into 1/4" slices
cooking spray
2 cups spaghetti sauce, divided
Combine 1 cup mozzarella cheese and next 9 ingredients, mozzarella cheese through garlic, in a food processor, and process until smooth. Set pesto mixture aside.
Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
Preheat oven to 375 degrees.
Spread 1 cup spaghetti sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices).
Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
Bake at 375 degrees for 30 minutes. Top with 1 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
badmancanner-veggroup
2 cups shredded part-skim Mozzarella cheese
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts, toasted
1/4 cup grated fresh Parmesan cheese
1/4 cup cream cheese
1/4 teaspoon salt
1 15-ounce container ricotta cheese
2 garlic cloves
1 1 1/2 pound eggplant, cut lengthwise into 1/4" slices
cooking spray
2 cups spaghetti sauce, divided
Combine 1 cup mozzarella cheese and next 9 ingredients, mozzarella cheese through garlic, in a food processor, and process until smooth. Set pesto mixture aside.
Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
Preheat oven to 375 degrees.
Spread 1 cup spaghetti sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices).
Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
Bake at 375 degrees for 30 minutes. Top with 1 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
badmancanner-veggroup