I prepared this eggplant dish last night using the homemade tomato sauce recipe I posted earlier this week.
2 medium eggplants, peeled
18 oz Ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt
Preheat oven to 400 degrees F.
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.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Meanwhile, prepare the sauce by placing a pot of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Roll 1-1/2 ounce of Ricotta cheese in each slice of eggplant to make the “manicotti”. Pour tomato sauce in the bottom of a casserole dish and neatly place manicotti in rows on top of the sauce. Pour some more sauce over the eggplant manicotti and sprinkle with Parmesan cheese.
Bake in oven at 400 degrees F until hot all the way through. Remove eggplant manicotti from pan and transfer onto a serving dish.
Servings: 6
