Eggplant Manicotti With Ricotta, Asiago, And Spinach Filling
By á-174942
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
Details
Servings 8
Preparation
Step 1
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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