Eggplant Manicotti
12g Carb, 3g Fiber
Recipe By: Vincent Bommarito, Jr., of Tony's,
St. Louis, MO
Serving Size: 6
Preparation Time: 1:00
Categories: 5-10G Low Carb Regional North American
Vegetable Stews Casseroles Znew
1 lg eggplant, peeled
16 oz Ricotta cheese
2 Tbsp olive oil
1 1/2 cups tomato sauce
1/2 cup heavy cream
1/2 tsp salt
Preheat oven to 400 degrees F.
Peel eggplant and slice into 12 pieces, 1/4" 7mm
thick. Slice from top to bottom. Lay slices on a
paper towel and sprinkle salt on them to allow water
to drain from the slices.
In skillet, cook eggplant slices with olive oil. Lay
on paper towel to let the oil drain. Roll 1-1/2 ounce
45g of Ricotta cheese in each slice. Pour tomato
sauce in casserole and neatly place manicotti in
rows on top of the sauce.
Bake in oven at 400 degrees F until hot all the way
through. Remove manicotti from pan onto serving
dish.
SAUCE: Put pan of tomato sauce on stove and add
heavy cream until the sauce is pink. Simmer 2 or 3
minutes. Pour sauce over manicotti and sprinkle
with Parmesan cheese.
Cuisine: "North America"
Per Serving (excluding unknown items): 278 Calories,
22g Fat (68.8% calories from fat), 11g Protein,
12g Carbohydrate, 3g Dietary Fiber, 65mg Cholesterol,
622mg Sodium
Exchanges: 1 Lean Meat, 1 1/2 Vegetable, 0 Non-Fat Milk,
3 1/2 Fat
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