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EGGPLANT MANICOTTI




Source of Recipe


the web


List of Ingredients




�2 medium eggplants peeled
�18 ounces ricotta cheese
�2 Tablespoons roasted garlic*
�2 tablespoons olive oil
�pinch of salt
�pinch of ground black pepper
�2 cups tomato sauce
�1/2 cup heavy cream
�1/2 teaspoon salt

Recipe



�Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
� Mix ricotta cheese with roasted garlic, basil, salt and pepper.
�In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.
�Bake in preheated oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.

SAUCE:
Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.