Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, manicotti with eggplant sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Manicotti with eggplant sauce is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Manicotti with eggplant sauce:
- Make ready eggplant
- Take chopped onion
- Prepare garlic cloved, minced
- Get dried taragon
- Prepare dried thyme
- Prepare (14-1/2 ounces) diced tomatoes, undrained
- Make ready (8 ounces) tomato sauce
- Make ready (10 ounces) frozen chopped spinach, thawed and well drained
- Prepare ricotta cheese
- Get (4 ounces) shredded part-skim mozarella cheese, divided
- Take egg subtitute
- Get grated parmesan cheese
- Make ready minced fresh parsley
- Prepare 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.
Steps 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’s going to wrap it up with this exceptional food manicotti with eggplant sauce recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
