| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Italian dis, Vegetable d |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants; peeled |
| 18 |
oz |
Ricotta cheese |
| 2 |
tb |
Olive oil |
| 2 |
c |
Tomato sauce |
| 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
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 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 oven at 400 degrees F until hot all the way through. Remove
manicotti from pan onto serving dish.
SAUCE: 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.
Serving Ideas : Top with grated Parmesan cheese
Recipe by: Vincent Bommarito, Jr., of Tony's, St. Louis, MO
Posted to MC-Recipe Digest V1 #1052 by Nancy <BNRead@worldnet.att.net> on
Jan 29, 1998
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