Manicotti with eggplant sauce

Name: Manicotti with eggplant sauce
Total time: 1500 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 eggplant; 1/2 cup chopped onion; 2 garlic cloved, minced; 1/2 tsp dried taragon; 1/4 tsp dried thyme; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 packages (10 ounces) frozen chopped spinach, thawed and well drained; 1 cup ricotta cheese; 1 cup (4 ounces) shredded part-skim mozarella cheese, divided; 1/2 cup egg subtitute; 1/4 grated parmesan cheese; 2 tbsp minced fresh parsley; 6 manicotti shells, cooked, rinsed and drained

JoanneMatiasPrivate @cook_2851060

Anchorage, Alaska

So easy to make! Economical, satisfying and versatile!

JoanneMatiasPrivate @cook_2851060

Anchorage, Alaska

So easy to make! Economical, satisfying and versatile!

Saved

Ingredients

25 mins

10 servings

1eggplant
1/2 cupchopped onion
2garlic cloved, minced
1/2 tspdried taragon
1/4 tspdried thyme
1 can(14-1/2 ounces) diced tomatoes, undrained
1 can(8 ounces) tomato sauce
1 packages(10 ounces) frozen chopped spinach, thawed and well drained
1 cupricotta cheese
1 cup(4 ounces) shredded part-skim mozarella cheese, divided
1/2 cupegg subtitute
1/4grated parmesan cheese
2 tbspminced fresh parsley
6manicotti shells, cooked, rinsed and drained

Saved

Steps

25 mins

1

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.
2

In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells.
3

Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through.