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  Recipe Home » Italian » Eggplant Manicotti
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  Eggplant Manicotti
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 216
Ingredients:
1 medium Eggplant (1 Lb. About)
2 cl Garlic Sliced
1 Red Bell Pepper
3 large Plum Tomatoes
1 tbsp Dried Thyme
1/4 tsp Salt
8 Cooked Manicotti Shells
Vegetable Cooking Spray
3 cup Tightly Packed Fresh
Spinach (About 1/4 Lb.)
1/2 cup Low Fat Cottage Cheese
1/4 tsp Pepper
1 tbsp Lemon Juice
3 tbsp Grated Parmesan
Instructions:
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.)
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