Eggplant stuffed with ricotta cheese!

•2 medium eggplants peeled
•18 ounces ricotta cheese
•2 Tablespoons roasted garlic*
•2 tablespoons olive oil
•pinch of salt
•pinch of ground black pepper
•2 cups tomato sauce
•1/2 cup heavy cream
•1/2 teaspoon salt

•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.
• Mix ricotta cheese with roasted garlic, basil, salt and pepper.
•In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.
•Bake in preheated oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.

Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.

*See roasted garlic recipe in "Vegetables" section

Per serving: 313 Calories; 23g Fat (64% calories from fat); 12g Protein; 17g Carbohydrate; 70mg Cholesterol; 754mg Sodium

Please report any bad links..Thanks, Buzz


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