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Eggplant Manicotti



Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


1 medium eggplant
2 cloves garlic
1 each sweet red bell peppers
3 large italian plum (roma) tomatoes
1 tablespoon thyme
¼ teaspoon salt
8 each pasta, manicotti shells
1 x nonstick cooking spray
3 cups spinach
tightly packed fresh (about 1/4 lb.)
½ cup cottage cheese (low-fat 1%)
¼ teaspoon black pepper
1 tablespoon lemon juice
3 tablespoons Parmesan cheese


Make several ½ in. slits on eggplant. Insert garlic slices. Bake at 350℉ (180℃) 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 ⅓ cup mixture.

Put in baking dish coated with spray.

Cover & bake at 350℉ (180℃) 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 8021% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 235mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 84% Vitamin C 108%
Calcium 11% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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