Title: Eggplant Manicotti
Categories: Italian
Yield: 4 Servings
| 1 | md | Eggplant (1 Lb. About) |
| 2 | cl | Garlic Sliced |
| 1 | | Red Bell Pepper |
| 3 | lg | Plum Tomatoes |
| 1 | tb | Dried Thyme |
| 1/4 | ts | Salt |
| 8 | | Cooked Manicotti Shells |
| | | Vegetable Cooking Spray |
| 3 | c | Tightly Packed Fresh |
| | | Spinach (About 1/4 Lb.) |
| 1/2 | c | Low Fat Cottage Cheese |
| 1/4 | ts | Pepper |
| 1 | tb | Lemon Juice |
| 3 | tb | Grated Parmesan |
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350
For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half
Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With
Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice
Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put
in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.
Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,&
Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over
Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min.
Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)