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1
Heat oil in heavy large saucepan over medium-high heat.
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2
Add onion, celery, carrot, and garlic; saute until tender, about 8 minutes.
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3
Add wine and cook 3 minutes.
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4
Add crushed tomatoes, stock, and basil; bring to boil.
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5
Reduce heat; cover and simmer 30 minutes to blend flavors.
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6
Season with salt and pepper.
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7
Cool.
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8
Place ricotta cheese in strainer set over large bowl.
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9
Let stand until excess liquid drains from cheese, about 2 hours.
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10
Transfer ricotta cheese to medium bowl.
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11
Stir in Asiago cheese, spinach, nutmeg, and cayenne.
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12
Season to taste with salt and pepper.
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13
Mix in egg.
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14
Preheat oven to 350F.
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15
Oil 2 large baking sheets.
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16
Brush both sides of eggplant slices with olive oil; arrange on prepared sheets.
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17
Sprinkle with salt and pepper.
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18
Bake until eggplant slices are tender, about 13 minutes.
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19
Cool on sheets.
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20
Place 1 eggplant slice on work surface.
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21
Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice.
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22
Roll up, enclosing filling.
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23
Repeat with remaining eggplant slices and filling.
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24
Spread half of sauce over bottom of 13x9x2-inch glass baking dish.
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25
Arrange eggplant manicotti in single layer atop sauce.
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26
Spoon remaining sauce over.
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27
(Manicotti can be prepared 1 day ahead.
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28
Cover and refrigerate.)
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29
Preheat oven to 350F.
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30
Bake manicotti until heated through, about 20 minutes.
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31
Sprinkle with Parmesan cheese and serve.
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32
Available at specialty foods stores and some supermarkets.
