- 4
- 30 mins
- 50 mins
Ingredients
- 1 cup(s) cheese, ricotta, fat-free
- 1/4 cup(s) cheese, Parmesan, reduced-fat, grated
- 1 large egg(s)
- 2 teaspoon oregano, dried
- 2 pinch salt
- 1 large eggplant
- 2 tablespoon oil, olive
- 1 tablespoon thyme, fresh
- 1/2 cup(s) cheese, mozzarella, part-skim, shredded
- pepper, black ground
Preparation
Step 1
Instructions
1. MAKE AHEAD - Steps 2 for the ricotta mixture can be made a day ahead and kept refrigerated, covered well..
2. Preheat oven to 350°F. Mix ricotta cheese with Parmesan, egg, oregano, and a pinch of salt. Mix well.Coat a 9-inch-square baking dish with 1 tablespoon of oil and spread the mixture inside the dish. Bake for about 15 minutes or until set and slightly browned on top. Remove and stir with a fork to break up ricotta mixture. Cover to keep warm and set aside.
3. Turn up oven to 450°F. Brush eggplant slices with 1 tablespoon of olive oil and sprinkle with a pinch of salt and thyme. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color. Remove and let cool enough to handle.
4. Lay slices of eggplant down on clean work surface. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down. Return eggplant rolls to baking dish and repeat until all slices are rolled. (At this point, the manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving).
5. Top with shredded mozzarella, more Parmesan, and salt and pepper to taste. Turn oven up to broil and return manicotti to oven until the mozzarella has melted and begins to brown, about 5-10 minutes.Serve with your favorite pasta sauce.