Eggplant Manicotti With Creamy Pesto Filling

[Guest guest]

this sounds delish! Is it TNT? Amy

 

 

 

**************Planning your summer road trip? Check out AOL Travel Guides.

(http://travel.aol.com/travel-guide/united-states?ncid=aoltrv00030000000016)

 

 

 

[Guest guest]

Eggplant Manicotti With Creamy Pesto Filling

 

2 cups shredded part-skim Mozzarella cheese

1 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup spinach leaves

1/4 cup pine nuts, toasted

1/4 cup grated fresh Parmesan cheese

1/4 cup cream cheese

1/4 teaspoon salt

1 15-ounce container ricotta cheese

2 garlic cloves

1 1 1/2 pound eggplant, cut lengthwise into

cooking spray

2 cups spaghetti sauce, divided

 

Combine 1 cup mozzarella cheese and next 9 ingredients, mozzarella cheese

through garlic, in a food processor, and process until smooth. Set pesto

mixture aside.

Arrange half the eggplant slices in a single layer on a baking sheet coated

with cooking spray. Broil 5 minutes or until lightly browned and very tender.

Repeat procedure with remaining eggplant.

Preheat oven to 375 degrees.

Spread 1 cup spaghetti sauce in bottom of a 13 × 9-inch baking dish coated with

cooking spray. Place eggplant slices, browned sides down, on a smooth surface;

spoon about 2 tablespoons pesto mixture in center of each slice (the amount

will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll

up, starting at short ends; place eggplant rolls, seam sides down, over sauce.

Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup

spaghetti sauce over eggplant rolls.

Bake at 375 degrees for 30 minutes. Top with 1 cup mozzarella cheese; bake an

additional 10 minutes or until cheese is lightly browned.

 

 

 

 

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.