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Eggplant Manicotti

Recipe name:
Eggplant Manicotti

Recipe category:
Pasta

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Recipe details:

1 md Eggplant (1 Lb. About) 2 cl Garlic Sliced 1 Red Bell Pepper 3 lg Plum Tomatoes 1 tb Dried Thyme 1/4 ts Salt 8 Cooked Manicotti Shells Vegetable Cooking Spray 3 c Tightly Packed Fresh Spinach (About 1/4 Lb.) 1/2 c Low Fat Cottage Cheese 1/4 ts Pepper 1 tb Lemon Juice 3 tb Grated Parmesan Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water, Let Stand 5 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 Baking Dish Coated With Spray. Cover & Bake At 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.)

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Eggplant Manicotti

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