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1
Preheat the oven to 450F.
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2
Line 2 baking sheets with parchment paper.
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3
Using a large, sharp knife, square off the eggplant to make a block about 6 inches long and 4 inches wide.
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4
Slice the eggplant lengthwise into 8 slices that are about 1/6-inch thick.
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5
Lay the eggplant slices in a single layer on the prepared baking sheets.
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6
Season the eggplant with salt and pepper to taste, and spray lightly with olive oil spray.
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7
Roast until the eggplant is almost tender, about 20 minutes.
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8
Let it cool slightly.
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9
(Leave the oven on.)
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10
While the eggplant is cooling, combine the ricotta, 1/4 cup of the Parmigiano-Reggiano, and the basil in a medium bowl.
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11
Season the cheese mixture with salt and pepper to taste.
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12
Spread 3/4 cup of the marinara sauce over the bottom of a 7 x 10-inch baking dish.
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13
Lay the roasted eggplant slices on a work surface.
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14
Spoon one eighth of the ricotta mixture onto the bottom of each piece of eggplant, and then roll it up, jelly-roll style, to encase the filling.
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15
Nestle the 8 eggplant manicotti, seam side down, in the baking dish.
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16
Spoon the remaining 3/4 cup marinara sauce over the eggplant.
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17
Sprinkle with the mozzarella and remaining 1/4 cup Parmigiano-Reggiano.
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18
Bake until the cheese is bubbly and the filling is hot, about 18 minutes.
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19
Serve immediately.
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20
Fat: 46g (before), 8.3g (after)
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21
Calories: 940 (before), 238 (after)
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22
Protein: 21g
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23
Carbohydrates: 19g
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24
Cholesterol: 34mg
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25
Fiber: 6g
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26
Sodium: 754mg
