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Eggplant Manicotti Recipe

Name: Eggplant Manicotti Recipe
Total time: 40 MINUTES
Yield: 4-6
Ingredients: 2 ea Eggplants, medium, peeled; 18 oz Ricotta cheese; 2 tbsp Olive Oil; 2 cup Tomato Sauce; ½ cup Heavy Cream; 1 ea Parmesan cheese, Grated, to taste; 7 tbsp Litehouse® Freeze Dried Italian Herb Blend

October 3, 2019 Litehouse

40 MINUTES

Serves: 4-6

Tasty dish and easy to make! Definitely worth a try.

Ingredients

2 eaEggplants, medium, peeled
18 ozRicotta cheese
2 tbspOlive Oil
2 cupTomato Sauce
½ cupHeavy Cream
1 eaParmesan cheese, Grated, to taste
7 tbspLitehouse® Freeze Dried Italian Herb Blend

Directions

Preheat oven to 400°. Peel eggplant and slice from top to bottom into 12 pieces, ¼ inch thick (long and thin).In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Mix ricotta and 3 Tbsp. Litehouse® Herbs. Place 1-½ oz. of mixture on each eggplant slice. Roll up. Mix tomato sauce with 4 Tbsp. Litehouse® herbs. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. Bake until hot all the way through, approximately 20 minutes. Remove manicotti from pan onto serving dish. Put remaining tomato sauce in the casserole on top of stove. Add heavy cream until sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.