Eggplant Manicotti

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Line 2 baking sheets with parchment paper.
3. 3
   Using a large, sharp knife, square off the eggplant to make a block about 6 inches long and 4 inches wide.
4. 4
   Slice the eggplant lengthwise into 8 slices that are about 1/6-inch thick.
5. 5
   Lay the eggplant slices in a single layer on the prepared baking sheets.
6. 6
   Season the eggplant with salt and pepper to taste, and spray lightly with olive oil spray.
7. 7
   Roast until the eggplant is almost tender, about 20 minutes.
8. 8
   Let it cool slightly.
9. 9
   (Leave the oven on.)
10. 10
    While the eggplant is cooling, combine the ricotta, 1/4 cup of the Parmigiano-Reggiano, and the basil in a medium bowl.
11. 11
    Season the cheese mixture with salt and pepper to taste.
12. 12
    Spread 3/4 cup of the marinara sauce over the bottom of a 7 x 10-inch baking dish.
13. 13
    Lay the roasted eggplant slices on a work surface.
14. 14
    Spoon one eighth of the ricotta mixture onto the bottom of each piece of eggplant, and then roll it up, jelly-roll style, to encase the filling.
15. 15
    Nestle the 8 eggplant manicotti, seam side down, in the baking dish.
16. 16
    Spoon the remaining 3/4 cup marinara sauce over the eggplant.
17. 17
    Sprinkle with the mozzarella and remaining 1/4 cup Parmigiano-Reggiano.
18. 18
    Bake until the cheese is bubbly and the filling is hot, about 18 minutes.
19. 19
    Serve immediately.
20. 20
    Fat: 46g (before), 8.3g (after)
21. 21
    Calories: 940 (before), 238 (after)
22. 22
    Protein: 21g
23. 23
    Carbohydrates: 19g
24. 24
    Cholesterol: 34mg
25. 25
    Fiber: 6g
26. 26
    Sodium: 754mg