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Eggplant Manicotti with Creamy Pesto Filling

Yield 4 servings (serving size: 5 rolls with sauce)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 375°.

  4. 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.

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

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