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The Ladybugs' Recipes

Eggplant Manicotti

From:  Blueyz

Ingredients:
1
1
1 pkg
1 tsp
1/4 tsp
1/2 tsp
1/2 tsp
dash
2 T
2 c
large eggplant, cut lengthwise into 12 1/4-inch thick slices
medium onion, chopped
(10oz) frozen chopped spinach, thawed and squeezed dry
basil
oregano
onion powder
garlic powder
nutmeg
whole wheat flour
marinara sauce
Procedure:
  1. Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned.
  2. Turn and cook the second side until easily pierced with a fork.
  3. Set aside.
  4. Heat 1/4 cup of water in a large, nonstick skillet and cook the onion over medium-high heat until the liquid has evaporated.
  5. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan.
  6. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water.
  7. When the liquid has evaporated, add the spinach and seasonings.
  8. Stir in the flour and cook 2 minutes.
  9. Set aside to cool.
    Preheat the oven to 350ºF.
  10. Place a spoonful of the spinach mixture across the center of each eggplant slice.
  11. Then, beginning with the narrow end of the eggplant, roll around the filling.
  12. Arrange in a baking dish, seam-side down.
  13. Top with marinara sauce.
  14. Cover and bake for 20 minutes.