Eggplant Manacotti

1unpeeled eggplant, sliced 1/4" thick
1 cup Ricotta cheese, part skim
4 0z mozzarella cheese part skim
8 oz lean ground turkey (7% fat)
8 oz marinara sauce
2 cloves garlic, minced
salt and pepper

Slice eggplant into 1/4" thick pieces, salt both sides and lay on paper towel, lay another piece of paper towel over, let sit for 30 minutes. Press water out of eggplant. Spray olive oil on both sides of eggplant and roast for 4 minutes on each side.
Cook the ground turkey with two cloves of minced garlic, salt and pepper.
Mix the ricotta cheese with 1/2 of the mozzarella cheese and the cooked turkey.
Lay out the eggplant and put a rounded Tablespoon of the cheese/turkey mixture onto the eggplant at the widest end, roll up towards opposite end like a jelly roll.
Spray an 8x8 glass baking dish with olive oil, and spread just enough tomato sauce to cover the bottom of the pan. Start placing the rolled up eggplant mixture into the bottom of the dish, then pour the remaining sauce on top and sprinkle the rest of the mozzarella cheese on top. Bake at 350 degrees for 30 minutes. Let rest for 15 minutes before serving.
Serves 4




Number of Servings: 4

Recipe submitted by SparkPeople user ROSEMARIEGB.