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A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs. Spread remaining pasta sauce over eggplant rolls. Here's an easy and low-carb keto manicotti made with eggplant, cheese and marinara sauce.
Alright, don’t linger, let’s practice this manicotti with eggplant sauce menu with 14 components which are undoubtedly easy to receive, and we have to process them at the very least through 3 ways. You should invest a while on this, so the resulting food could be perfect.
Composition Manicotti with eggplant sauce:
- Take 1 eggplant
- Take 1/2 cup chopped onion
- Prepare 2 for garlic cloved, minced
- You need 1/2 tsp of dried taragon
- Give 1/4 tsp dried thyme
- Prepare 1 can - (14-1/2 ounces) diced tomatoes, undrained
- Make ready 1 can for (8 ounces) tomato sauce
- Provide 1 packages of (10 ounces) frozen chopped spinach, thawed and well drained
- Need 1 cup - ricotta cheese
- Need 1 cup - (4 ounces) shredded part-skim mozarella cheese, divided
- Provide 1/2 cup for egg subtitute
- Prepare 1/4 - grated parmesan cheese
- Take 2 tbsp for minced fresh parsley
- Require 6 for manicotti shells, cooked, rinsed and drained
Baked Eggplant Manicotti is a perfect vegetarian, gluten-free dinner main for the baked pasta lovers in your life. Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. This totally vegan eggplant manicotti is a change from the traditional one made with noodles and ground beef. It is rolled in a creamy cashew "ricotta" and topped with a fresh and simple tomato, basil and onion sauce.
Manicotti with eggplant sauce process:
- In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon, and thyme until vegetables are tender. add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
- In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells.
- Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through.
I really love the simplicity of this dish. Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family. Fill manicotti shells with eggplant mixture and arrange in the baking dish. Pour remaining sauce over manicotti and sprinkle with cheese. Be the first to rate & review!
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