Eggplant Manicotti With Ricotta, Asiago, And Spinach Filling

Eggplant Manicotti With Ricotta, Asiago, And Spinach Filling
Eggplant Manicotti With Ricotta, Asiago, And Spinach Filling

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • SAUCE:

  • 3

    tablespoons olive oil

  • 1

    large onion chopped

  • 3/4

    cup chopped celery

  • 1

    large carrot peeled, chopped

  • 1/4

    cup chopped garlic

  • 1/2

    cup dry red wine

  • 1

    can crushed tomatoes with puree - (28 oz)

  • 1

    cup chicken stock (or canned low-salt chicken broth)

  • 1

    cup chopped fresh basil - (abt 2 lg bunches)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • MANICOTTI:

  • 1

    pound fresh or whole-milk ricotta cheese

  • 1

    cup grated Asiago cheese - (abt 3 oz)

  • 3/4

    cup chopped fresh baby spinach

  • 1/2

    teaspoon ground nutmeg

  • 1/8

    teaspoon cayenne pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    large egg

  • 2

    medium eggplants unpeeled, each

  • cut lengthwise into eight 1/3"-thk slices

  • 1/4

    cup olive oil more or less

  • 1/4

    cup freshly-grated Parmesan cheese

Directions

For sauce: Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool. For manicotti: Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg. Preheat oven to 350 degrees. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets. Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling. Spread half of sauce over bottom of 13- by 9- by 2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve. This recipe yields 8 servings.

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