Eggplant Manicotti
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Features of Eggplant Manicotti
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Served as main course. Vegetarian dish.
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Region of Eggplant Manicotti
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Italian
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Ingredients for Eggplant Manicotti (Click here for measurement conversion)
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2 medium Eggplants peeled
2 packages Morinu Tofu, extra firm style crumbled
2 cups Tomato Sauce
1/2 teaspoon Salt
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Method for making Eggplant Manicotti
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Preheat oven to 400 degrees F. Peel eggplant and slice into 12 pieces, 1/4 inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices. In skillet, cook eggplant slices with Pam until tender. Roll 1-1/2 ounce of tofu in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. Top with remaining sauce. Bake in oven at 400 degrees F. until hot all the way through. Remove manicotti from pan onto serving dish.
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Comments
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Preparation time: 1 hour
Serves: 6
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