How To make Eggplant Manicotti
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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Baked Eggplant Parmesan
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A delicious baked eggplant parmesan recipe that is easier and lighter than traditional fried eggplant parmesan. This makes a wonderful weeknight meal, and leftovers can be turned into sandwiches!
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BETH'S BAKED EGGPLANT PARMESAN RECIPE
Serves 4-6
*PRINT RECIPE HERE*
INGREDIENTS:
1 eggplant, sliced into 1/8 (.31 cm) rounds
2 Tbsp (15 ml) Olive oil
30 ounces (887 ml) pure tomato sauce/puree
2 cloves garlic, minced
1 tsp (5ml) Italian seasoning
1/2 cup (45g) freshly grated parmesan cheese
16 ounces (453g) of Mozarella cheese
1/3-1/2 cup (75g, plus) freshly grated mozzarella cheese (as desired)
15-20 fresh basil leaves, torn
METHOD:
Pre-heat oven to 450F (225C).
Slice eggplant into thin 1/8 rounds and place on a baking sheet lined with parchment paper. You may need 2-3 trays and bake in batches.
Brush olive oil lightly on the eggplant. Bake for 20 minutes. Set aside.
In a medium-sized saucepot simmer the tomato sauce, and add the garlic, Italian seasoning, and salt and pepper to taste. Simmer for 20 minutes.
Reduce oven to 400F (200C)
To assemble, ladle out 1-2 ladles of tomato sauce in a 9 x 12 gratin dish, add a layer of baked eggplant slices, then some of the grated parmesan on top, then a layer of sliced mozzarella, and torn basil leaves, repeat this process until all the ingredients are used up (3 layers) and then top with the last bit of tomato sauce and the shredded mozzarella cheese. Bake at 400F for 20 minutes, or until hot and bubbly!
For a toasty cheesy topping, pop under the broiler for 1-2 minutes until cheese starts to bubble and turn golden brown.
Serve with these delicious garlic knots.
For leftovers, reheat at 400F until hot and bubbly and serve as sandwiches in a Kaiser roll or a sub roll.
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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Eggplant Manicotti Puts The Cravings On Hold
This isn't your traditional baked manicotti. Borrowing from the idea of Eggplant Parmesan, we decided to turn one of our favorite pastas into a low-carb version we can all feel good about. Still filled with ricotta and covered in plenty of marinara and mozzarella, this dish is something to write home about.
Full Recipe:
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How to Make Italian Comfort Food Like Cheesy Stuffed Shells and Eggplant Pecorino
Hosts Julia Collin Davison and Bridget Lancaster make a streamlined recipe for Cheesy Stuffed Shells. Next, equipment expert Adam Ried reveals his top pick for 13x9 broiler-safe baking dishes. Finally, test cook Bryan Roof shows Julia how to make Eggplant Pecorino.
Get the recipe for Cheesy Stuffed Shells:
Get the recipe for Eggplant Pecorino:
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Keto Eggplant Manicotti
Keto Blake is back.. with this MEGA DELICIOUS version of Eggplant Manicotti!!
The best eggplant recipe I've ever had, you'll want to eat it every day.
INGREDIENTS:
2 eggplants
300 grams of minced meat
1/2 teaspoon of salt
1/2 teaspoon ground pepper
60 ml of water
1 tomato
1 strand of olive oil
salt to taste
60 grams grated mozzarella cheese
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Eggplant Manicotti recipe