Eggplant Manicotti With Ricotta Asiago And Spinach Filling Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Steps:

• 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
• 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
• 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place eggplant cutlets on a baking sheet.
• Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
• Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.