EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING
Steps:
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
- For manicotti:
- Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
- Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
- Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
- Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
- Available at specialty foods stores and some supermarkets.
EGGPLANT (AUBERGINE) MANICOTTI
Make and share this Eggplant (Aubergine) Manicotti recipe from Food.com.
Provided by ngibsonn
Categories Manicotti
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make Several 1/2 inch 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 inches From Heat 10 Minutes OR Until Charred.
- Place in Ice Water, Let Stand 5 minute.
- 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 Cup Mixture.
- Put in Baking Dish Coated With Spray.
- Cover& Bake At 350 For 30 Minutes.
- 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 Minutes.
Nutrition Facts : Calories 70.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.7, Sodium 231.1, Carbohydrate 10.4, Fiber 4.6, Sugar 4, Protein 5.7
EGGPLANT AU GRATIN
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
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- Using a large, sharp knife, slightly square off the tops and the bottom of each eggplant, and discard them. Slice the eggplant lengthwise into 8 to 10 slices that are about 1/4-inch thick. Don't worry if they are not the exact size or thickness. When they bake, no one will notice any difference.
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- REDUCE the oven temperature to 350 degrees F (176.7 C). While the eggplant is cooling down, prepare the ricotta filling.
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