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Eggplant manicotti
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| Artist: |
_ |
| Categories: |
Eggplant, Italian, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Eggplant (1 Lb. About) | | 2
| cl | Garlic Sliced | | 1
| | Red Bell Pepper | | 3
| large | Plum Tomatoes | | 1
| tbsp | Dried Thyme | | 1/4
| tsp | Salt | | 8
| | Cooked Manicotti Shells | | | Vegetable Cooking Spray | | 3
| cup | Tightly Packed Fresh | | | Spinach (About ?Lb.) | | 1/2
| cup | Low Fat Cottage Cheese | | 1/4
| tsp | Pepper | | 1
| tbsp | Lemon Juice | | 3
| tbsp | Grated Parmesan |
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Procedures:
| 1 | Make several ?in. slits on eggplant. | | 2 | Insert garlic slices. | | 3 | Bakeat 350°F for 1 hour. | | 4 | Let cool. | | 5 | Peel & cut into 1-inch cubes. | | 6 | Cut pepper in half lengthwise. | | 7 | Place pepper, with skin side up on a baking sheet. | | 8 | Flatten with palm of hand. | | 9 | Broil 3 in |
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