Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, manicotti with eggplant sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Manicotti with eggplant sauce is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Manicotti with eggplant sauce is something which I have loved my whole life.
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. Spread remaining pasta sauce over eggplant rolls. Here's an easy and low-carb keto manicotti made with eggplant, cheese and marinara sauce.
To begin with this recipe, we have to prepare a few ingredients. You can cook manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Manicotti with eggplant sauce:
- Take eggplant
- Get chopped onion
- Prepare garlic cloved, minced
- Prepare dried taragon
- Take dried thyme
- Get (14-1/2 ounces) diced tomatoes, undrained
- Prepare (8 ounces) tomato sauce
- Take (10 ounces) frozen chopped spinach, thawed and well drained
- Get ricotta cheese
- Take (4 ounces) shredded part-skim mozarella cheese, divided
- Prepare egg subtitute
- Make ready grated parmesan cheese
- Prepare minced fresh parsley
- Make ready manicotti shells, cooked, rinsed and drained
Roll the eggplant and place in the casserole dish on top of the sauce. Repeat until your casserole dish is filled. First make the Béchamel Sauce: Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan. Melt the butter over medium heat and add the flour.
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.
Incorporate completely cooking for five minutes over medium heat. Eggplant Manicotti & Penne With Eggplant, Red Onion, Spinach, Basil, Oregano, Garlic, Nutmeg, Whole Wheat Flour, Marinara Sauce, Olive Oil, Tomatoes, Grated Parmesan, Whole Wheat Penne. Be the first to rate & review! While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated.
So that’s going to wrap this up with this special food manicotti with eggplant sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
