Eggplant Manicotti

By LoriCaputo

Ingredients

• 2 medium eggplants, peeled
• 18 oz. ricotta cheese
• 2 tbs. roasted garlic
• 2 tbs. olive oil
• Pinch salt and pepper
• 2 cups tomato sauce
• 1/2 ½ cup heavy cream

Preparation

Step 1

Peel and slice the eggplant into 12 pieces, ¼ inch thick. Sprinkle the eggplant with salt, allowing the water to drain from the slices.

Mix the cheese with the garlic, basil, salt, and pepper. Cook the eggplant slices with olive oil, drain. Place 1 ½ oz. ricotta cheese in each eggplant slice. Pour the tomato sauce in a casserole dish and place the eggplant manicotti on top. Bake at 400 degrees until heated through.

Put a pan of tomato sauce on the stove and add the cream, stirring until sauce is pink. Simmer 2 – 3 minutes. Pour sauce over the manicotti and sprinkle with parmesan cheese.