Eggplant Manicotti & Penne Recipe

Name: Eggplant Manicotti & Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant cut lengthwise; 1/2 red onion chopped; 10 cups spinach chopped; 2 tablespoons basil; 1/4 teaspoon oregano; 3 cloves garlic minced; 1 dash nutmeg; 2 tablespoons whole wheat flour; 2 cups marinara sauce; 2 tablespoons olive oil; 3 3/8 cups tomatoes chopped; 2 tablespoons grated Parmesan; 4 3/8 ounces whole wheat penne

Servings: persons

1 eggplant cut lengthwise
1/2 red onion chopped
10 cups spinach chopped
2 tablespoons basil
1/4 teaspoon oregano
3 cloves garlic minced
1 dash nutmeg
2 tablespoons whole wheat flour
2 cups marinara sauce
2 tablespoons olive oil
3 3/8 cups tomatoes chopped
2 tablespoons grated Parmesan
4 3/8 ounces whole wheat penne

1
1. Brush frying pan with olive oil and fry eggplant slices until slightly browned. Flip side and fry. Set aside.
2
2. Lightly oil frying pan, fry 1 clove of garlic about 1 minute, add red onion fry about 2 minutes and add spinach leaves (adding a bit of water if necessary).
3
3. Add season seasonings - salt, white pepper and nutmeg. Stir in the flour and cook 2 minutes. Set aside to cool.
4
4. Heat remaining olive oil, fry 2 cloves of gralic, add tomatoes and 1/4 cup of water, season with salt and pepper. Bring to boil and simmer 20 minutes till sauce thickens.
5
5. Finally add basil and oregano.
6
6. Place a spoonful of the spinach mixture across the center of each eggplant slice, roll around the filling.
7
7. Arrange in a baking dish, seam-side down.
8
8. Top with marinara tomatoes sauce. Sprinkle with grated parmesan.
9
9. Cover and bake for 20 minutes, in preheated oven, in 180 C degrees.
10
10. Meanwhile cook penne according to instructions on the package.
11
11. Serve Eggplant Manicotti over whole wheat penne.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 eggplant cut lengthwise, 1/2 red onion chopped, 10 cups spinach chopped, 2 tablespoons basil, and more.

Yes, Eggplant Manicotti & Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Manicotti & Penne

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