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.