* Exported from MasterCook *

EGGPLANT MANICOTTI

Recipe By :Vincent Bommarito, Jr., of Tony's, St. Louis, MO
Serving Size : 6 Preparation Time :1:00
Categories : 5-10G Low Carb Regional North American
Vegetable Stews Casseroles Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant -- peeled
16 oz Ricotta cheese -- 500g
2 tbsp olive oil
1 1/2 cups tomato sauce
1/2 cup heavy cream
1/2 tsp salt

Preheat oven to 400°F-200°C .

Peel eggplant and slice into 12 pieces, 1/4" 7mm 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 45g 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°F-200°C 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.

Cuisine:
"North America"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 278 Calories; 22g Fat (68.8% calories from fat); 11g Protein; 12g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 622mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM




Nutr. Assoc. : 0 0 0 0 0 0