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Manicotti with Eggplant Sauce

Rated as 3.86 out of 5 Stars

"This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out!"
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50 m servings
Original recipe yields 6 servings


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  1. In a large skillet coated with nonstick cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
  2. In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.


  • Nutritional Analysis: One serving equals 252 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 314 mg sodium, 29 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.


Read all reviews 4
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This was great and super easy to make. It was a hit with the whole family! I really like the eggplant. Would also be good with sweet peppers. I did a couple tiny changes: I used a whole cup ...

I made this last night and it was surprisingly great! I used a jar of tomato and basil spaghetti sauce instead of the canned tomatoes and tomato paste to make it easier and it tasted great. The ...


This was nice, but a little bland without all the salt. I added some plus extra garlic and cheese. Even though this is good without ground beef, I think it could be delicious with ground Italian...