Eggplant Manicotti

Eggplant Manicotti

4 Preparation Time :

Categories : Italian

Amount Measure Ingredient -- Preparation Method -- -- --

1 md Eggplant (1 Lb. About)

Vegetable Cooking Spray

20 milliliter Garlic Sliced

3 cup Tightly Packed Fresh

1 Red Bell Pepper

Spinach (About 1/4 Lb.)

3 lg Plum Tomatoes

1/2 cup Low Fat Cottage Cheese

1 tablespoon Dried Thyme

1/4 teaspoon Pepper

1/4 teaspoon Salt

1 tablespoon Lemon Juice

8 Cooked Manicotti Shells

3 tablespoon Grated Parmesan

1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat

Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise.

3 in. From Heat

10 Min. OR Until Charred. Place in Ice Water, Let Stand Min. Remove From Water, Peel & Discard Skins.

Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.

Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in

350 For 30 Min.

Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,&

Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells

And Sprinkle With Parmesan. Cover And Let Stand 5 Min.

Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.) - - - - - - - - - - - - - - - - - -