Eggplant Manicotti with Creamy Pesto Filling

posted by Sue Freeman 05-20-98 8:37 PM 

Eggplant Manicotti With Creamy Pesto Filling 
source: Cooking Light year: 1997 issue: April page: 183 
4 servings

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided 
1 cup fresh basil leaves 
1/2 cup fresh parsley leaves 
1/2 cup spinach leaves 
1/4 cup pine nuts, toasted 
1/4 cup grated fresh Parmesan cheese 
1/4 cup tub-style fat-free cream cheese 
1/4 teaspoon salt 
1 (15-ounce) container fat-free ricotta cheese 
2 garlic clove 
1 (1-1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick)slices 
Cooking spray 
2 cups low-fat spaghetti sauce, divided 


 
Heat broiler.  Coat a baking sheet with cooking spray.
 
Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor and process until smooth.

Arrange half the eggplant slices in a single layer on baking sheet.

Broil 5 minutes or until lightly browned and very tender.  Repeat procedure with remaining eggplant.

Reduce heat to 375 degrees.

Coat a 13x9" baking dish with cooking spray.  Spread 1 cup spaghetti sauce in the bottom of the baking dish.  Place eggplant slices, browned side down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice.

Roll up, starting at short ends; place rolls, seam side down, over sauce.
Repeat procedure with remaining eggplant and pesto mixture.  Pour 1 cup spahgetti  sauce over rolls.

Bake at 375 degrees for 30 minutes.

Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.

Yield: 4 servings (serving size: 5 rolls with sauce).

Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

  
 
 
 

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