https://www.copymethat.com/r/6qqYRHlqO/eggplant-manicotti/
81056129
TGOPJGJ
6qqYRHlqO
2024-05-03 04:21:03
Eggplant Manicotti
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Ingredients
- 1 large eggplant
- 1 cup marinara sauce
- ¼ cup grated Parmesan cheese
- subheading: FILLING:
- 1 cups ricotta cheese
- ½ cup grated Parmesan cheese
- ¾ tsp garlic powder
- ¾ tsp dried oregano
- ½ tsp salt
- ½ tsp rosemary
Steps
- Preheat your oven to 400 degrees F.
- Combine all the filling ingredients a in a small mixing bowl and set aside.
- Slice the eggplant in half and use a mandolin to make thin slices of eggplant lengthwise. You want about 12 to 15 slices depending on how much you are making. Set aside.
- Layer ½ cup of marinara sauce in the bottom of your casserole dish (3 to 4 qt). Spread using a spatula.
- Take a slice of eggplant into your hand and spoon a dollop of the filling onto the end.
- Roll the eggplant and place in the casserole dish on top of the sauce. Repeat until your casserole dish is filled.
- Top with ½ cup of marinara sauce and sprinkle with additional grated Parmesan (¼ cup).
- Bake for 15 minutes. Serve immediately.
- Best stored in an airtight container up to 5 days.
Notes
- TIP: place the eggplant slices in an even layer on a cutting board and sprinkle with salt. Let sit for 5 to 7 minutes and then pat dry with a paper towel to remove excess moisture. This will ensure that your final product isn't too watery.