Eggplant Manicotti with Creamy Pesto Sauce

posted by Sue Freeman 05-20-98 8:37 PM 

Eggplant Manicotti With Creamy Pesto Filling 

SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 183 

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided 
1 cup fresh basil leaves 
1/2 cup fresh parsley leaves 
1/2 cup spinach leaves 
1/4 cup pine nuts, toasted 
1/4 cup grated fresh Parmesan cheese 
1/4 cup tub-style fat-free cream cheese 
1/4 teaspoon salt 
1 (15-ounce) container fat-free ricotta cheese 
2 garlic clove 
1 (1-1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) 
Cooking spray 
2 cups low-fat spaghetti sauce, divided 

1. Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella 
cheese through garlic) in a food processor, and process until smooth. Set 
pesto mixture aside. 

2. Arrange half the eggplant slices in a single layer on a baking sheet 
coated with cooking spray. Broil 5 minutes or until lightly browned and 
very tender. Repeat procedure with remaining eggplant. 

3. Preheat oven to 375 degrees. 

4. Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Place eggplant slices, browned sides down, on 
a smooth surface; spoon about 2 tablespoons pesto mixture in center of each 
slice (the amount will vary from 1 to 3 tablespoons depending on size of 
eggplant slices). 

Roll up, starting at short ends; place eggplant rolls, seam sides down,over
sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 
cup spaghetti sauce over eggplant rolls. 

5. Bake at 375 degrees for 30 minutes. Top with 1/4 cup mozzarella cheese;
bake an additional 10 minutes or until cheese is lightly browned. Yield: 4
servings (serving size: 5 rolls with sauce). 

Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta. 

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