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

Alright, don’t linger, let’s approach this manicotti with eggplant sauce formula with 14 components which are absolutely easy to acquire, and we have to process them at the very least through 3 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition - Manicotti with eggplant sauce:

1. Take 1 eggplant
2. Require 1/2 cup chopped onion
3. Need 2 for garlic cloved, minced
4. Get 1/2 tsp of dried taragon
5. Give 1/4 tsp - dried thyme
6. Need 1 can for (14-1/2 ounces) diced tomatoes, undrained
7. Need 1 can (8 ounces) tomato sauce
8. Make ready 1 packages (10 ounces) frozen chopped spinach, thawed and well drained
9. Give 1 cup - ricotta cheese
10. Require 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
11. Give 1/2 cup of egg subtitute
12. Need 1/4 grated parmesan cheese
13. Require 2 tbsp of minced fresh parsley
14. Require 6 - manicotti shells, cooked, rinsed and drained

With our Eggplant Manicotti Italian is back on the menu and better than ever packing all the flavor and none of the carbs! A low-carb take on an Italian pasta favorite! Roll the eggplant and place in the casserole dish on top of the sauce. Repeat until your casserole dish is filled.

Manicotti with eggplant sauce process:

1. In a large skillet coated with 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 spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells.
3. Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through.

Arrange eggplant manicotti in single layer atop sauce. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. Lay slices on a paper towel and sprinkle salt on them to Remove manicotti from pan onto serving dish. SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Here's an easy and low-carb keto manicotti made with eggplant, cheese and marinara sauce.

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