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Prep Time: 25 Minutes Cook Time: 21 Minutes |
Ready In: 46 Minutes Servings: 1 |
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Ingredients:
2 garlic cloves, minced |
3 tablespoons olive oil |
1 medium eggplant, peeled and cubed |
2 medium zucchini, cut in half lengthwise and thinly sliced |
1 small onion, cut in half and thinly sliced (about 1/2 cup) |
1 (8-ounce) package sliced fresh mushrooms |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
2 (14.5-ounce) cans diced tomatoes with oregano and basil, undrained |
1 (15-ounce) package frozen cheese-stuffed manicotti, unthawed |
1/2 cup freshly grated parmesan cheese |
1 (16-ounce) package shredded mozzarella cheese, divided |
Directions:
1. Sauté minced garlic in hot olive oil in a large skillet over medium heat 1 minute.
2. Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15 to 20 minutes or until vegetables are tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper; add diced tomatoes, and remove mixture from heat.
3. Spoon half of vegetable mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half of mozzarella cheese; top with remaining half of vegetable mixture.
4. Bake at 375°, uncovered, for 40 minutes. Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.
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