Eggplant Manicotti

Hi readers! As promised, here is the recipe for the eggplant manicotti that I made for my dinner party on Wednesday.

Ingredients:

1lb ricotta cheese
1 cup asiago cheese
1/4 cup of parmesan
1/4 cup of shredded mozzarella
1 tbsp minced garlic
1 bag of spinach (fresh, only 1/2 cup if you're using frozen)
3 eggs
2 medium unpeeled eggplants, cut into 1/3 inch thick slices
1 1/2 cup breadcrumbs
Olive oil
Salt and pepper
Jar of marinara (I'm too lazy to make my own)

Directions:

2 hours ahead, drain the liquid out of the ricotta, let stand to drain.

Preheat the oven to 350. Wilt the spinach on medium heat (takes about 2-3 minutes) with 1 tbsp of olive oil. If you are using frozen spinach, drain and press the spinach well to get out all of the moisture.

Crack and scramble eggs in a bowl. Put the bread crumbs in a separate bowl.

Hire a helper to cut up the eggplant for you ;)

Dip the eggplant slices first in the egg, then in the breadcrumbs and place in a fry pan over medium eat, browning on each side (about 3-4 minutes on each side).

While those are cooking, mix the ricotta, garlic and the asiago with the wilted spinach. Add salt and pepper to taste.

Spread a thin layer of sauce in a 13x9 pan. Once the eggplant slices are finished, place 2 tbsps of the cheese mixture onto the narrow end and roll the eggplant up, placing seam side down into the baking dish.

Pour the remaining sauce over the eggplant manicottis. Sprinkle mozzarella on top.

Place in the oven and bake for 20 minutes.

*Note: If you want to make this a healthier recipe, instead of breading and frying the eggplant, bake in the oven with salt at 350 for about 12 minutes.

Have you ever cooked with eggplant? What is your favorite recipe?