Eggplant Manicotti

1. 1

   Peel eggplant, cut in half lengthwise.

2. 2

   Slice into thin long slices (1/8-inch thick).

3. 3

   In heavy skillet, saute each slice in olive oil over medium heat, turning only once and cooking just until eggplant becomes limp enough to roll.

4. 4

   Cool and drain slices on paper towel.

5. 5

   Combine the remaining ingredients, except tomato sauce.

6. 6

   Spread each eggplant slice with a thin layer of cheese mixture.

7. 7

   Roll each slice and place seam side down in buttered casserole dish.

8. 8

   Pour tomato sauce over top.

9. 9

   Bake in 350u00b0 oven for 25 minutes or until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.