Eggplant Manicotti

* Exported from MasterCook II *

Eggplant Manicotti

Recipe By : Vincent Bommarito, Jr., of Tony's, St. Louis, MO
Serving Size : 6 Preparation Time :1:00
Categories : Italian Dishes Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
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2 medium eggplants -- peeled
18 ounces ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt

Preheat oven to 400 degrees F.

Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to
bottom. Lay slices on a paper towel and sprinkle salt on them to allow water
to drain from the slices.

In skillet, cook eggplant slices with olive oil. Lay on paper towel to let
the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato
sauce in casserole and neatly place manicotti in rows on top of the sauce.

Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
from pan onto serving dish.

SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce
is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with
Parmesan cheese.

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Serving Ideas : Top with grated Parmesan cheese