Eggplant Manicotti

80 calories per serving view nutrition facts

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1	medium	eggplant
2	cloves	garlic	sliced
1	each	sweet red bell pepper
3	large	italian plum (roma) tomatoes
1	tablespoon	thyme	dried
1/4	teaspoon	salt
8	each	pasta, manicotti shells	cooked
1	x	nonstick cooking spray
3	cups	spinach	tightly packed fresh (about 1/4 lb.)
1/2	cup	cottage cheese (low-fat 1%)
1/4	teaspoon	black pepper
1	tablespoon	lemon juice
3	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

Make several 1/2 in. slits on eggplant. Insert garlic slices.

Bake at 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, lemon juice,& pepper in processor & process until smooth.

Spoon spinach mixture over shells and sprinkle with parmesan. Cover and let stand 5 Min.

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Serving Size 230g

Amount per Serving

Calories 80 21% of calories from fat