Eggplant Manicotti
pasta, vegetables
1 md Eggplant
Vegetable Cooking Spray
20 milliliters Garlic; Sliced
3 cups spinach leaves
1 Red Pepper
3 lg Plum Tomatoes
1/2 cup cottage cheese, lowfat
1 tablespoon Dried Thyme
1/4 teaspoon Pepper
1/4 teaspoon Salt
1 tablespoon Lemon Juice
8 manicotti; cooked
3 tablespoons Parmesan cheese; grated
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 Pe pper 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.)
Contributor: Net
Yield: 4 servings
Preparation Time: 0:00
