Eggplant Manicotti with Creamy Pesto Filling

recipe

Yield:

4 servings (serving size: 5 rolls with sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 29 %
Fat 9.1 g
Satfat 3.1 g
Monofat 2.8 g
Polyfat 2.1 g
Protein 26.8 g
Carbohydrate 31 g
Fiber 5.4 g
Cholesterol 24 mg
Iron 2.7 mg
Sodium 760 mg
Calcium 451 mg

Ingredients

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts, toasted
1/4 cup grated fresh Parmesan cheese
1/4 cup tub-style fat-free cream cheese
1/4 teaspoon salt
1 (15-ounce) container fat-free ricotta cheese
2 garlic cloves
1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices
Cooking spray
2 cups low-fat spaghetti sauce, divided

Preparation

Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.

Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.

Preheat oven to 375°.

Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.

Bake at 375° for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.

Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

Steven Petusevsky,

Cooking Light

April 1997
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