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Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling Recipe

Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling Recipe

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Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling

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Ingredients

Count

Nutrition

450

Calories

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Ingredients:

Serving

3 tbsp olive oil
1 large onion, chopped
3/4 cup chopped celery
1 large carrot, peeled, chopped
1/4 cup chopped garlic
1/2 cup dry red wine
1 28- oz can crushed tomatoes with added puree
1 cup chicken stock
1 cup chopped fresh basil (from about 2 large bunches)
1 lb fresh or whole-milk ricotta cheese
1 cup grated asiago cheese * (about 3 oz)
3/4 cup chopped fresh baby spinach
1/2 tsp ground nutmeg
1/8 tsp cayenne pepper
1 large egg
2 medium eggplants, unpeeled , each cut lengthwise into eight 1/3-inch-thick slices
1/4 cup (about) olive oil
1/4 cup freshly grated parmesan cheese

Directions:

For sauce: Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
For manicotti: Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
* Available at specialty foods stores and some supermarkets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	450.06 Kcal (1884 kJ)
Calories from fat	263.35 Kcal
		% Daily Value*
Total Fat	29.26g	45%
Cholesterol	75.92mg	25%
Sodium	772.45mg	32%
Potassium	825.8mg	18%
Total Carbs	22.79g	8%
Sugars	11.1g	44%
Dietary Fiber	6.49g	26%
Protein	23.73g	47%
Vitamin C	16mg	27%
Vitamin A	0.1mg	3%
Iron	1.4mg	8%
Calcium	577.8mg	58%

Amount Per 100 g
Calories	108.78 Kcal (455 kJ)
Calories from fat	63.65 Kcal
		% Daily Value*
Total Fat	7.07g	45%
Cholesterol	18.35mg	25%
Sodium	186.7mg	32%
Potassium	199.59mg	18%
Total Carbs	5.51g	8%
Sugars	2.68g	44%
Dietary Fiber	1.57g	26%
Protein	5.73g	47%
Vitamin C	3.9mg	27%
Iron	0.3mg	8%
Calcium	139.6mg	58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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