Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Here, eggplant stands in for the pasta. Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
3/4 cup chopped celery |
1 large carrot, peeled, chopped |
1/4 cup chopped garlic |
1/2 cup dry red wine |
1 28-ounce can crushed tomatoes with added puree |
1 cup chicken stock or canned low-salt chicken broth |
1 cup chopped fresh basil (from about 2 large bunches) |
1 pound fresh or whole-milk ricotta cheese |
1 cup grated asiago cheese* (about 3 ounces) |
3/4 cup chopped fresh baby spinach |
1/2 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
1 large egg |
2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices |
1/4 cup (about) olive oil |
1/4 cup freshly grated parmesan cheese |
Directions:
1. For sauce: Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
2. For manicotti: Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
3. Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
4. Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
5. Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
6. Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
7. * Available at specialty foods stores and some supermarkets.
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