No Pasta Eggplant Manicotti

[Guest guest]

No Pasta Eggplant Manicotti

 

This is so good, when i first saw the recipe i didn't think it would work but it

did and i made 2 and froze 1, it came out perfect.

 

1 large eggplant, cut lengthwise into 12 1/4-inch thick slices

1 medium onion, chopped

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 teaspoon basil

1/4 teaspoon oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

dash of nutmeg

2 tablespoons whole wheat flour

2 cups marinara sauce

 

Lightly oil a nonstick skillet and cook the first side of the eggplant slices

until slightly browned.

Turn and cook the second side until easily pierced with a fork.

Set aside.

Heat 1/4 cup of water in a large, nonstick skillet and cook the onion over

medium-high heat until the liquid has evaporated.

Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan.

Cook until the liquid evaporates again, then stir in 2 more tablespoons of

water.

When the liquid has evaporated, add the spinach and seasonings. Stir in the

flour and cook 2 minutes.

Set aside to cool.

Preheat the oven to 350 degrees.

Place a spoonful of the spinach mixture across the center of each eggplant

slice.

Then, beginning with the narrow end of the eggplant, roll around the filling.

Arrange in a baking dish, seam-side down.

Top with marinara sauce.

Cover and bake for 20 minutes.

Makes 12 manicotti.