A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). Lightly oil a 9x13-inch baking dish (for the manicotti).

  • Arrange eggplant slices in a single layer in 15x17 pan. Roast eggplant until softened, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. Remove from pan and drain on paper towels.

  • Combine ricotta cheese, egg, garlic, oregano, basil and Parmesan in a medium bowl; mix until smooth and well blended.

  • Pour a cup of Classico Tomato & Basil Pasta Sauce into the 9x13 pan and spread evenly on the bottom of the pan.

  • Put 1 tablespoon of ricotta mixture onto longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. Place on pasta sauce in 9x13 pan. Repeat with eggplant slices making 2 rows of eggplant rolls in pan.

  • Sprinkle remaining sausage over eggplant rolls. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend.

  • Bake until sauce is bubbly, about 20 minutes. Let stand 5 minutes before serving.

Tips

Variation: You can omit the sausage to make them meatless (and they're gluten free!).

Nutrition Facts

297 calories; protein 14.8g 30% DV; carbohydrates 32.8g 11% DV; fat 13.3g 21% DV; cholesterol 69.5mg 23% DV; sodium 872.1mg 35% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
01/17/2015
Overall a really good recipe. We weren't able to get the eggplant into a rollable state - 1/4" is too thick of a cut and 20 minutes is too short of a bake. I'd recommend cutting the eggplant really thin and then baking it. We ended up shredding up our eggplant and turning this into an improv lasagna. Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2015
Overall a really good recipe. We weren't able to get the eggplant into a rollable state - 1/4" is too thick of a cut and 20 minutes is too short of a bake. I'd recommend cutting the eggplant really thin and then baking it. We ended up shredding up our eggplant and turning this into an improv lasagna. Read More
(2)
Rating: 5 stars
08/05/2014
This recipe has been a favorite at our house. Eggplant & fresh herbs from the garden make this meal special. Read More
(1)