Eggplant manicotti
Yield: 4 servings
Ingredients:
- 1 md Eggplant (1 Lb. About) Vegetable Cooking Spray
- 2 cl Garlic Sliced 3 c Tightly Packed Fresh
- 1 Red Bell Pepper Spinach (About 1/4 Lb.)
- 3 lg Plum Tomatoes 1/2 c Low Fat Cottage Cheese
- 1 tb Dried Thyme 1/4 ts Pepper
- 1/4 ts Salt 1 tb Lemon Juice
- 8 Cooked Manicotti Shells 3 tb Grated Parmesan
Instructions:
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water Let Stand 5 Min. Remove From Water Peel & Discard Skins. Knife Blade in Processor; Add Eggplant Pepper Tomatoes Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese Lemonjuice & Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
