Eggplant Manicotti

13 ingredients
10 steps

Ingredients

  • 2 medium (3 x 6-inch) eggplant
  • 4 Tbsp. olive oil
  • 1 c. grated Mozzarella cheese
  • 1/3 c. Ricotta cheese
  • 1/2 c. grated Parmesan cheese
  • 1/8 tsp. Tabasco sauce
  • 1 large egg, well beaten
  • 1 Tbsp. minced parsley
  • 1 1/2 Tbsp. chopped Prosciutto or ham
  • 1 tsp. basil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 (8 oz.) can tomato sauce

Directions

  1. 1
    Peel eggplant, cut in half lengthwise.
  2. 2
    Slice into thin long slices (1/8-inch thick).
  3. 3
    In heavy skillet, saute each slice in olive oil over medium heat, turning only once and cooking just until eggplant becomes limp enough to roll.
  4. 4
    Cool and drain slices on paper towel.
  5. 5
    Combine the remaining ingredients, except tomato sauce.
  6. 6
    Spread each eggplant slice with a thin layer of cheese mixture.
  7. 7
    Roll each slice and place seam side down in buttered casserole dish.
  8. 8
    Pour tomato sauce over top.
  9. 9
    Bake in 350° oven for 25 minutes or until bubbly.
  10. 10
    Yield: 10 servings.

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