Eggplant Manicotti

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* Exported from MasterCook *

 

Eggplant Manicotti

 

Recipe By :Dana Jacobi

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Tomato Sauce

1 tablespoon extra-virgin olive oil

1 cup chopped onions

2 garlic cloves

1 28 oz can diced tomatoes -- with their juice

2 tablespoons chopped basil

2 tablespoons chopped oregano

1 bay leaf

1/3 cup dry red wine

Eggplant

16 ounces soft tofu -- squeezed

2 cups shredded mozzarella cheese -- 8 oz

3/4 cup freshly grated Parmigiano-Reggiano or soy

Parmesan

1/4 cup currants -- optional

1/4 teaspoon ground cinnamon

1 teaspoon chopped fresh rosemary

1 large egg -- lightly beaten

2 scallions -- (green part only), chopped

2 tablespoons chopped flat-leaf parsley

2 large eggplants -- about 1 1/2 lbs each

2 tablespoons extra-virgin olive oil

 

To make the tomato sauce, heat the oil in a large saucepan or small Dutch oven

over medium-high heat. Add the onion and saute for 3 minutes. Add the garlic

and cook until the onion is soft, about 4 mnutes. Add the tomatoes, basil,

oregano, bay leaf, wine, and red pepper flakes, if using. Cook until the sauce

is thick, about 30 minutes. Remove the bay leaf and season to taste with salt

and pepper. (Cool and refrigerate the sauce if not using it immediately. The

sauce will keep for up to 5 days, covered and refrigerated. Briing to room

temperaature before completing the dish.)

 

Preheat the oven to 350F. Coat 2 baking sheets with nonstick cooking spray.

 

To make the filling, combine the tofu, 1 1/2 cups of the mozzarella, 1/2 cup of

the Parmesan, the currants, if using, cinnamon, rosemary, and egg in a bowl.

Mix in the scallions and parsley and set aside.

 

Cut off the tops and bottoms of the eggplants. Stand each on end and slice off

the two opposite sides, reserving them for another use. Cut each eggplant

vertically into four 1/2-inch-thick slices. Brush the slices lightly on both

sides with the oil. Lay them on the baking sheets, in a single layer. Bake

until the slices are soft and flexible, about 12 minutes. Set aside on the

baking sheet until the eggplant is cool enough to handle, about 10 minutes.

Leave the oven on.

 

Coat a baking dish large enough to hold the manicotti in one layer with olive

oil or nonstick cooking spray. Cover the bottom of the baking dish with 1 cup

of the tomato sauce. Place an eggplant slice on your work surface, with the

narrow top of the neck facing you. Place about 1/2 cup of the filling on the

eggplant, about 2 inches in from the edge facing you. Fold it over, covering

the filling, and roll up the eggplant, making sure the filling is firmly packed

and spreads out to edged of the eggplant. Set the roll in the baking dish.

Repeat, using all the eggplant, and nestling the rolls tightly next to one

another. Spread the remaining sauce over the manicotti. Sprinkle with the

remaining 1/2 cup of mozzarella and the remaining 1/4 cup Parmigiano. Cover the

dish with foil.

 

Bake until the eggplent is soft and the cheese on top is bubbling, about 30

minutes.

 

Uncover and let the manicotti sit for 10 minutes before serving; this gives the

eggplant time to settle so it does not tear when you cut it.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 224 Calories; 13g Fat (51.8% calories

from fat); 9g Protein; 18g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol;

145mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : As a rule, manicotti is a stuffed pasta dish. Here, however, eggplant

slices are used instead, making this casserole moderately low in carbohydrates

and packed with protein. Touches of cinnamon and currants adds a Sicilian note

to the filling of tofu, mozzarella, and ricotta. The tomato sauce is

particularly muscular, thanks to red wine and red pepper flakes (which can be

omitted). Making Capoata helps use the eggplant that is left over. Serve with

a Caesar salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0