Eggplant Manicotti

1. 1

   Preheat oven to 400u00b0.

2. 2

   Peel eggplant and slice into 12 pieces, 1/4-inch thick.

3. 3

   Slice from top to bottom.

4. 4

   Lay slices on a paper towel and sprinkle salt on them to allow water to drain from slices.

5. 5

   In skillet, cook eggplant with olive oil.

6. 6

   Drain on paper towel.

7. 7

   Roll 1 1/2 ounces Ricotta cheese on each slice.

8. 8

   Pour tomato sauce in casserole dish and neatly place manicotti in rows on top of sauce.

9. 9

   Bake at 400u00b0 until hot.

10. 10

    Remove manicotti from pan to serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.