Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, manicotti with eggplant sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs. Spread remaining pasta sauce over eggplant rolls. Learn how to make Eggplant Manicotti with Creamy Pesto Filling.
Manicotti with eggplant sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Manicotti with eggplant sauce is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Manicotti with eggplant sauce:
- Get 1 eggplant
- Prepare 1/2 cup chopped onion
- Make ready 2 garlic cloved, minced
- Take 1/2 tsp dried taragon
- Prepare 1/4 tsp dried thyme
- Get 1 can (14-1/2 ounces) diced tomatoes, undrained
- Take 1 can (8 ounces) tomato sauce
- Prepare 1 packages (10 ounces) frozen chopped spinach, thawed and well drained
- Take 1 cup ricotta cheese
- Take 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
- Take 1/2 cup egg subtitute
- Prepare 1/4 grated parmesan cheese
- Prepare 2 tbsp minced fresh parsley
- Prepare 6 manicotti shells, cooked, rinsed and drained
Repeat until your casserole dish is filled. Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family. Fill manicotti shells with eggplant mixture and arrange in the baking dish. Pour remaining sauce over manicotti and sprinkle with cheese.
Instructions to make Manicotti with eggplant sauce:
- In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon, and thyme until vegetables are tender. add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
- In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells.
- Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through.
Baked Eggplant Manicotti is a perfect vegetarian, gluten-free dinner main for the baked pasta lovers in your life. Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Be the first to rate & review! While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated.
So that is going to wrap it up for this special food manicotti with eggplant sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
