Eggplant Maicotti - South Beach-ish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large eggplant, sliced 1/8- to 1/4-inch thick lengthwise 4 tablespoons olive oil 2 tablespoon fresh thyme, chopped very fine (2 tsp dried)2 tablespoons fresh chopped oregano (2 tsp dreid)1 container (15 ounces) fat-free ricotta 1/2 cup Parmesan cheese fresh grated, divided, plus more for garnish 1/2 cup fat free shredded mozzarella 1/4 cup egg substitute 1 cup Spaghetti sauce of choice (I used 1/2 C tuscan sauce plis 1/2 C low-sodium plain tomato sauce) salt and fresh ground pepper to taste
Preheat oven to 450°F. Brush eggplant slices with olive oil and sprinkle with salt and thyme. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color. Remove and let cool enough to handle.
Mix ricotta cheese with 1/4 cup Parmesan, egg sub, oregano, and about 1/4 teaspoon salt. Mix well. (Ricotta mixture can be made a day ahead and kept refrigerated, covered well.)
Turn down oven to 350°F. Prepare baking dish with a thin layer of tomato sauce mixture.
Lay slices of eggplant down on clean work surface. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down. Place eggplant rolls in baking dish and repeat until all slices are rolled. Top with balance of tomato sauce. Layer shredded mozzarella, remainder of fresh Parmesan, and salt and pepper to taste.
Return manicotti to oven until the mozzarella has melted and bubbles, about 20 minutes.
Manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINSKANH.
Mix ricotta cheese with 1/4 cup Parmesan, egg sub, oregano, and about 1/4 teaspoon salt. Mix well. (Ricotta mixture can be made a day ahead and kept refrigerated, covered well.)
Turn down oven to 350°F. Prepare baking dish with a thin layer of tomato sauce mixture.
Lay slices of eggplant down on clean work surface. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down. Place eggplant rolls in baking dish and repeat until all slices are rolled. Top with balance of tomato sauce. Layer shredded mozzarella, remainder of fresh Parmesan, and salt and pepper to taste.
Return manicotti to oven until the mozzarella has melted and bubbles, about 20 minutes.
Manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 232.6
- Total Fat: 12.2 g
- Cholesterol: 17.1 mg
- Sodium: 502.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.2 g
- Protein: 12.9 g
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