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

 

When the power of love overcomes the love of power, the world will know

peace.

    -Jimi Hendrix

 

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