Eggplant Manicotti with Sausage

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

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
• 6 ounces bulk mild Italian sausage
• ¼ cup shredded Italian cheese blend

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.