Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, manicotti with eggplant sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Manicotti with eggplant sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Manicotti with eggplant sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Manicotti with eggplant sauce:
- Make ready 1 eggplant
- Get 1/2 cup chopped onion
- Make ready 2 garlic cloved, minced
- Take 1/2 tsp dried taragon
- Make ready 1/4 tsp dried thyme
- Prepare 1 can (14-1/2 ounces) diced tomatoes, undrained
- Get 1 can (8 ounces) tomato sauce
- Make ready 1 packages (10 ounces) frozen chopped spinach, thawed and well drained
- Get 1 cup ricotta cheese
- Make ready 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
- Make ready 1/2 cup egg subtitute
- Get 1/4 grated parmesan cheese
- Prepare 2 tbsp minced fresh parsley
- Take 6 manicotti shells, cooked, rinsed and drained
While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated. With our Eggplant Manicotti Italian is back on the menu and better than ever packing all the flavor and none of the carbs! Roll the eggplant and place in the casserole dish on top of the sauce.
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.
Repeat until your casserole dish is filled. Add enough hot water to completely cover pasta. Use a wide spatula to transfer manicot ti to a serving. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. 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.
So that is going to wrap this up with this exceptional food manicotti with eggplant sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
