Eggplant manicotti

 
                             Eggplant Manicotti
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      md            Eggplant (1 Lb. About)
                         Vegetable Cooking Spray
   20      milliliter    Garlic Sliced
    3      cup           Tightly Packed Fresh
    1                    Red Bell Pepper
                         Spinach (About 1/4 Lb.)
    3      lg            Plum Tomatoes
      1/2  cup           Low Fat Cottage Cheese
    1      tablespoon    Dried Thyme
      1/4  teaspoon      Pepper
      1/4  teaspoon      Salt
    1      tablespoon    Lemon Juice
    8                    Cooked Manicotti Shells
    3      tablespoon    Grated Parmesan
 
 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.)
 
 
 
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