2 medium eggplants, peeled
18 oz Ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 tsp 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. 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 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.
I've been wanting to try this! Yours looks like a great recipe to start with – Thank you!
It is indeed a good recipe and i am sure that it will surely be liked by a lot of people. I always wanted to try out such recipes which will be new. Thanks for the post.
This is actually on my menu for tomorrow – Impressed me a lot and thanks for sharing..
hi there tom! this recipe sounds really good, healthy and easy to make with minimum ingredients!
thanks for stopping by my page
Eggplant is one of my favorite vegetables. I love grilling it and making an enchilada with it. The serve it with a fried fish our grilled meat. Heaven on earth!