Ingredients Jump to Instructions ↓

  1. 1 small eggplant, peeled and coarsely chopped

  2. 1/2 cup chopped onion

  3. 2 garlic cloves, minced

  4. 1/2 teaspoon dried tarragon

  5. 1/4 teaspoon dried thyme

  6. 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

  7. 1 can (8 ounces) no-salt-added tomato sauce

  8. 1 package (10 ounces) frozen chopped spinach, thawed and well drained

  9. 1 cup reduced-fat ricotta cheese

  10. 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

  11. 1/2 cup egg substitute

  12. 1/4 cup grated Parmesan cheese

  13. 2 tablespoons minced fresh parsley

  14. 6 manicotti shells, cooked, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Manicotti with Eggplant Sauce Recipe photo by Taste of Home 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.

  2. In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells.

  3. 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 at 350° for 25-30 minutes or until heated through. Yield: 6 servings.


Send feedback