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.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
297 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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).
Step 3
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).
Step 4
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.
Step 5
Combine ricotta cheese, egg, garlic, oregano, basil and Parmesan in a medium bowl; mix until smooth and well blended.
Step 6
Pour a cup of Classico Tomato & Basil Pasta Sauce into the 9x13 pan and spread evenly on the bottom of the pan.
Step 7
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.
Step 8
Sprinkle remaining sausage over eggplant rolls. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend.
Step 9
Bake until sauce is bubbly, about 20 minutes. Let stand 5 minutes before serving.
Ingredients
1 egg, lightly beaten
1 tablespoon grated Parmesan cheese
2 cloves garlic, minced
2 teaspoons chopped fresh basil
½ cup part-skim ricotta cheese
1 teaspoon chopped fresh oregano
1 (24 ounce) jar Classico® Tomato and Basil Sauce
2 medium eggplants, peeled and cut lengthwise into 1/4-inch thick slices
