Eggplant Manicotti
Eggplant manicotti features tender, thinly sliced eggplant rolled with a cheesy filling, baked in tomato sauce. A flavorful, vegetarian-friendly Italian dish perfect for family dinners.
Ingredients
- 2 medium eggplant (3 x 6-inch) ⓘ
- 4 Tbsp. olive oil ⓘ
- 1 cup grated Mozzarella cheese ⓘ
- 1/3 cup Ricotta cheese ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 1/8 tsp. Tabasco sauce ⓘ
- 1 large egg ⓘ
- 1 Tbsp. minced parsley ⓘ
- 1 1/2 Tbsp. chopped Prosciutto or ham ⓘ
- 1 tsp. basil ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
Instructions
- Peel eggplant and cut in half lengthwise.
- Slice into thin, 1/8-inch thick strips.
- In a heavy skillet, sauté each eggplant slice in olive oil over medium heat, turning once, until limp enough to roll.
- Cool and drain slices on paper towels.
- Combine mozzarella, ricotta, Parmesan cheeses, Tabasco, beaten egg, parsley, chopped prosciutto, basil, salt, and black pepper.
- Spread each eggplant slice with a thin layer of the cheese mixture.
- Roll each slice and place seam side down in a buttered casserole dish.
- Pour tomato sauce over the rolled eggplant.
- Bake in a 350°F oven for 25 minutes or until bubbly.
Tips & Substitutions
For a lighter version, consider using less cheese or substituting part of the mozzarella with a lower-fat cheese. If you can't find fresh eggplant, frozen slices work well but should be thawed and drained before use. To enhance flavor, try adding a pinch of nutmeg to the cheese mixture. This dish also pairs beautifully with Italian recipes featuring tomato-based sauces.
Serving Suggestions
Serve the Eggplant Manicotti alongside a fresh green salad or garlic bread for a complete meal. A light drizzle of balsamic glaze can elevate the flavors further. This dish also pairs beautifully with Cheesy Carbonara, making for a delightful Italian feast. Consider topping with extra Parmesan cheese just before serving for added flavor.
Storage & Reheating
Leftover Eggplant Manicotti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. If it seems dry, add a splash of tomato sauce before reheating to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Manicotti contains roughly 157 calories, with 8g protein, 25g carbohydrates, and 4g fat. It is a good source of iron (17% of the Daily Value), calcium (16% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1043mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the Eggplant Manicotti a day in advance. Simply cover the assembled dish with plastic wrap and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to the cooking time if it's still cold from the fridge.
What can I substitute for the cheeses?
If you're looking for alternatives, you can use cottage cheese instead of ricotta for a lower-fat option. For the mozzarella, a vegan cheese can work, or any melting cheese of your choice. Keep in mind that this may alter the flavor slightly, but it can still be delicious.
Is there a vegetarian version of this recipe?
This recipe is already vegetarian, but you can enhance it by adding sautéed spinach or mushrooms to the cheese mixture. This will add depth and texture to the dish, making it even more satisfying without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).