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Manicotti with Eggplant Sauce

This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out!
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 small eggplant, peeled and coarsely chopped
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup reduced-fat ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup egg substitute
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 6 manicotti shells, cooked, rinsed and drained

Directions

  • In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
  • In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells.
  • Place in an 11x7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts
1 each: 252 calories, 8g fat (5g saturated fat), 26mg cholesterol, 314mg sodium, 29g carbohydrate (0 sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

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