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| RECIPE FOR EGGPLANT MANICOTTI |
Title: Eggplant Manicotti
Category: Italian
Serves: 4
Ingredients:
| 1.00 | md | Eggplant (1 Lb. About) | | 2.00 | cl | Garlic Sliced | | 1.00 | | Red Bell Pepper | | 3.00 | lg | Plum Tomatoes | | 1.00 | tb | Dried Thyme | | 0.25 | ts | Salt | | 8.00 | | Cooked Manicotti Shells | | | Vegetable Cooking Spray | | 3.00 | c | Tightly Packed Fresh | | | Spinach (About 1/4 Lb.) | | 0.50 | c | Low Fat Cottage Cheese | | 0.25 | ts | Pepper | | 1.00 | tb | Lemon Juice | | 3.00 | tb | Grated Parmesan |
Instructions:
Make Several 1/2 in.
Slits On Eggplant.
Insert Garlic Slices.
Bakeat 350 For 1 Hour.
Let Cool.
Peel & Cut Into 1-Inch Cubes.
Cut Pepper in Half Lengthwise.
Place Pepper, With Skin Side Up On A Baking Sheet.
Flatten With Palm Of Hand.
Broil 3 in.
From Heat 10 Min.
OR Until Charred.
Place in Ice Water, Let Stand 5 Min.
Remove From Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped.
Stuff Each Shell With 1/3 C.
Mixture.
Put in Baking Dish Coated With Spray.
Cover & Bake At 350 For 30 Min.
Wash Processor Bowl & Blade.
Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth.
Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
Cover And Let Stand 5 Min.
Yield: 4 Servings ( About 203 Cal.
Per 2 Shells And 1/3 C.
Sauce.
)
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