This recipe makes 4 servings
Ingredients
2 cup(s) part-skim ricotta cheese
1/2 cup(s) grated Parmesan cheese
1 large egg(s)
2 teaspoon oregano, dried
2 pinch salt, divided
1 large eggplant sliced 1/8- to 1/4-inch thick lengthwise (yield 8 slices)
Olive oil mister
1 tablespoon thyme, fresh chopped very fine
1/2 cup(s) cheese, mozzarella, part-skim, shredded
Black ground pepper, to taste
Instructions
1. Preheat oven to 350°F. Mix ricotta cheese with Parmesan, egg, oregano, and a pinch of salt. Mix well. Coat a 9-inch-square baking dish with 1 tablespoon of oil and spread the mixture inside the dish. Bake for about 15 minutes or until set and slightly browned on top. Remove and stir with a fork to break up ricotta mixture. Cover to keep warm and set aside. (MAKE AHEAD - The ricotta mixture can be made a day ahead and kept refrigerated, covered well.)
2. Turn up oven to 450°F. Mist eggplant slices with olive oil and sprinkle with a pinch of salt and thyme. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color. Remove and let cool enough to handle.
3. Lay slices of eggplant down on clean work surface. Starting at widest end of each slice, place equal amounts of ricotta mixture near one end and roll up, ending with the seam-side down. Return eggplant rolls to baking dish and repeat until all slices are rolled. (At this point, the manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving).
4. Top with shredded mozzarella and salt and pepper to taste. Turn oven up to broil and return manicotti to oven until the mozzarella has melted and begins to brown, about 5-10 minutes. Serve with your favorite pasta sauce.
Nutritional Information Amount Per Serving – Calories 297; Total Fat 18g; Saturated Fat 11g; Sodium 519mg; Carbohydrates 5g; Dietary Fiber 3g; Protein 24g.
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