Eggplant Manicotti

Eggplant Manicotti


No pasta? No problem.
  • 2 medium eggplants
  • Kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 2 c. ricotta
  • ½ c. sour cream
  • ½ c. freshly grated Parmesan
  • ¼ c. torn basil leaves
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Zest of ½ lemon
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 2 c. marinara
  • 1 c. shredded mozzarella
  1. Preheat oven to 400°. Lay eggplant slices on a paper towel-lined baking sheet. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
  2. Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle eggplant with oil and bake until eggplant is pliable, 8 to 10 minutes.
  3. In a medium bowl, combine ricotta, sour cream, Parmesan, basil, parsley, and lemon zest. Season with salt, pepper, and red pepper flakes.
  4. While the eggplant is still warm, but cool enough to handle, spread about 1 tablespoon of filling onto each eggplant slice and roll up tightly.
  5. Add a thin layer of marinara to a 9”-x-13” baking pan. Place rolled eggplants into pan, seam side down, fitting tightly as needed. Spoon remaining marinara over eggplant and sprinkle with mozzarella.
  6. Bake until eggplant is tender and cheese is melty, about 20 minutes.
  7. Garnish with more parsley before serving.

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