EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING
Steps:
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
- For manicotti:
- Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
- Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
- Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
- Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
- Available at specialty foods stores and some supermarkets.
EGGPLANT (AUBERGINE) MANICOTTI
Make and share this Eggplant (Aubergine) Manicotti recipe from Food.com.
Provided by ngibsonn
Categories Manicotti
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make Several 1/2 inch 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 inches From Heat 10 Minutes OR Until Charred.
- Place in Ice Water, Let Stand 5 minute.
- 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 Cup Mixture.
- Put in Baking Dish Coated With Spray.
- Cover& Bake At 350 For 30 Minutes.
- 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 Minutes.
Nutrition Facts : Calories 70.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.7, Sodium 231.1, Carbohydrate 10.4, Fiber 4.6, Sugar 4, Protein 5.7
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
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