Italian Eggplant Manicotti

[Guest guest]

This is so delightful. My coworker

cooked this for a few of us Monday.

 

Italian Eggplant Manicotti

 

2 medium eggplants, peeled

18 ounces ricotta cheese

2 tablespoons roasted garlic

2 tablespoons olive oil

pinch of salt

pinch of ground black pepper

2 cups tomato sauce

1/2 cup heavy cream

1/2 teaspoon salt

 

Peel eggplant and slice into 12 pieces, 1/4 inch

thick. Slice from top to bottom. Lay slices on a paper

towel and sprinkle salt on them to allow water to

drain from the slices. Mix ricotta cheese with roasted

garlic, basil, salt and pepper. In skillet, cook

eggplant slices with olive oil. Lay on paper towel to

let the oil drain. Roll 1 1/2 ounce of ricotta cheese

in each slice. Pour tomato sauce in casserole and

neatly place manicotti in rows on top of the sauce.

Bake in preheated oven at 400 degrees until hot all

the way through. Remove manicotti from pan onto

serving dish.

Sauce: Put pan of tomato sauce on stove and add heavy

cream until the sauce is pink. Simmer 2 or 3 minutes.

Pour sauce over manicotti and sprinkle with Parmesan

cheese. Serves 6.