Eggplant Manicotti
Prep Time:
5 Minutes
Total Time:
25 Minutes
Serves:
2
Ingredients
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1 eggplant
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1 cup Daisy Brand Cottage Cheese
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2 tablespoons Daisy Brand Sour Cream
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2 teaspoons grated Parmesan cheese
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2 teaspoons water
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2 spritzes nonstick olive oil spray
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1 cup prepared pasta sauce
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1/4 teaspoon dried Italian seasoning
Directions
Remove the stem of the eggplant and slice into 1/4 inch slices. Pre-heat the oven to 375 degrees. In a small mixing bowl mix the cottage cheese, sour cream, and grated Parmesan; set aside. Lay four slices of eggplant onto a plate and add water, cover with plastic wrap and microwave on high for approximately 1 minute or until slightly softened. Repeat with all eggplant slices. Spoon a 1/4 cup of the cottage cheese/sour cream mixture on to the widest part of each slice of eggplant and roll each forward to form a cylinder. Spray a small baking dish with olive oil nonstick spray. Lay the eggplant cylinders side-by-side in the middle of the baking dish. Lightly spray manicotti with the olive oil nonstick spray as well. Spoon the pasta sauce over the eggplant manicotti. Sprinkle the top with Italian seasoning. Cover the dish with aluminum foil making sure that the foil doesn’t touch the sauced eggplant. Bake for 20 minutes. Remove the dish from oven. Using a spatula carefully remove manicottis and place on dinner plates. Spoon the remaining sauce over manicottis and serve.