Eggplant “Manicotti”

Preparation

1. Step 1

   Preheat the oven to 450°F. Line 2 baking sheets with parchment paper.

   Step 2

   Using a large, sharp knife, square off the eggplant to make a block about 6 inches long and 4 inches wide. Slice the eggplant lengthwise into 8 slices that are about 1/6-inch thick. Lay the eggplant slices in a single layer on the prepared baking sheets. Season the eggplant with salt and pepper to taste, and spray lightly with olive oil spray. Roast until the eggplant is almost tender, about 20 minutes. Let it cool slightly. (Leave the oven on.)

   Step 3

   While the eggplant is cooling, combine the ricotta, 1/4 cup of the Parmigiano-Reggiano, and the basil in a medium bowl. Season the cheese mixture with salt and pepper to taste.

   Step 4

   Spread 3/4 cup of the marinara sauce over the bottom of a 7 × 10-inch baking dish.

   Step 5

   Lay the roasted eggplant slices on a work surface. Spoon one eighth of the ricotta mixture onto the bottom of each piece of eggplant, and then roll it up, jelly-roll style, to encase the filling. Nestle the 8 eggplant “manicotti,” seam side down, in the baking dish. Spoon the remaining 3/4 cup marinara sauce over the eggplant. Sprinkle with the mozzarella and remaining 1/4 cup Parmigiano-Reggiano.

   Step 6

   Bake until the cheese is bubbly and the filling is hot, about 18 minutes. Serve immediately.

2. nutrition information

   Step 7

   Fat: 46g (before), 8.3g (after)

   Step 8

   Calories: 940 (before), 238 (after)

   Step 9

   Protein: 21g

   Step 10

   Carbohydrates: 19g

   Step 11

   Cholesterol: 34mg

   Step 12

   Fiber: 6g

   Step 13

   Sodium: 754mg