Low-Carb Manicotti!

You won’t miss the pasta, I promise!  I know that’s a BOLD statement, trust me.  I am a carboholic!  But this simple substitution of roasted eggplant instead of the traditional manicotti pasta shell is so delicious that I actually PREFER it! Give this recipe a try and let me know how much you liked it!

 

Low-Carb Manicotti

  • 2 Eggplants, cut lengthwise into 3/4 inch-thick slices
  • 2 Cups Tomato sauce (use your favorite or make your own)
  • 8 oz Ricotta cheese
  • 4 oz Parmesan cheese
  • 1 Egg
  • 1/2 Cup cooked Spinach
  • 1/4 Cup chopped Portobello mushrooms
  • 1 oz Pine nuts (whole or chopped)
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2 Tbsp each, chopped fine:
    • Basil
    • Rosemary
    • Flat-leaf Parsley
  1. Salt eggplant slices and let sit for 20 min, then rinse and pat dry.
  2. Lightly cover baking sheet with a thin layer of olive oil, then place eggplant slices in a single layer on baking sheet.
  3. Broil eggplant slices for 3-5 minutes or until just softened and barely browned (they will soften more while baking later).
  4. Pre-heat oven to 375 degrees.
  5. Mix ricottoa cheese, egg, salt, pepper, spinach, mushrooms, pine nuts, and herbs in mixing bowl until thoroughly incorporated.
  6. Spread about 3/4 Cup tomato sauce in bottom of 9×12 baking dish.
  7. Place 1-2 Tbsp of the cheese mixture onto the center of each Eggplant slice, then roll each slice to resemble a stuffed shell.
  8. Place each rolled eggplant into baking dish on top of sauce previously added.
  9. Top the eggplant rolls with remaining sauce and Parmesan cheese.
  10. Bake 40-45 minutes, or until eggplant slices are fork-tender and heated through.
  11. Garnish with additional parsley, if desired.

 

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