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Posted By archives On March 10, 2010 @ 2:45 pm In Vegetables | No Comments
Submitted by: DeniseC
Recipe By : PCRM: Physicians Committee for Responsible Medicine
Serving Size : 12
No pasta in this manicotti!
1 large eggplant
1 medium onion, chopped
10 ounces frozen chopped spinach, thawed, squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
2 tablespoons whole-wheat flour
2 cups marinara sauce
Slice the eggplant lengthwise into 1/4-inch thick slices – one per serving. Spray a nonstick skillet with cooking spray and cook the first side until it is slightly browned. Then turn and cook the second side until the eggplant is tender when pierced with a fork. Set aside.
Heat 1/4 cup of water in a large nonstick skillet and cook the onion over medium-high heat until all the liquid has evaporated. Add 2 tablespoons of water and stir to loosen any stuck bits of onion. Continue cooking until all the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 to 3 minutes longer. Set aside to cool.
Preheat the oven to 350F. Place a spoonful of the spinach mixture across the center of each slice of eggplant; then, beginning with the narrow end, roll the eggplant around the filling. Arrange in a baking dish, seam side down. Top with marinara sauce. Cover and bake for 20 minutes.
Per manicotti (with marinara): 42 calories; 1 g protein; 9 g carbohydrate; 0 g fat; 40 mg sodium
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