Eggplant Manicotti Italian

This Italian Eggplant Manicotti is insanely delicious and low in carbs. “Your taste buds are all in a treat”, my sister commented on when treated with this. My family now have craving for it. We make it at least once every month. This eggplant makes our vegetable meals less boring. My kids who are not fond of eggplants, fall for it. They eat up the Manicotti in their bowl and even ask me to give them some more. So good!

Eggplant is cut into thin slices, lengthwise, placed in a casserole dish poured with marinara sauce. Eggplant slices are then evenly spread with a mixture of ricotta, grated parmesan, garlic powder, dried oregano, red pepper flakes, rosemary and Pink Himalayan salt. Then are then rolled up, topped with marinara sauce, sprinkled with grated parmesan, and baked until eggplant is tender and cheese is melted. Who can resist them? My family can’t.

If you are a fan of eggplants, you should never miss this Italian eggplant Manicotti for meals. Ready in 25 minutes, they are great for busy dinner. I sometimes serve it at family gathering at the weekend. Both kids and adults fall in love with it. This gives me more move to try more different meals. Let’s check it out!

Eggplant Manicotti Italian

Recipe by GenevaWatsonCourse: SidesCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

1

hour 

10

minutes

Eggplant is cut into thin slices, lengthwise, placed in a casserole dish poured with marinara sauce. Eggplant slices are then evenly spread with a mixture of ricotta, grated parmesan, garlic powder, dried oregano, red pepper flakes, rosemary and Pink Himalayan salt. Then are then rolled up, topped with marinara sauce, sprinkled with grated parmesan, and baked until eggplant is tender and cheese is melted.

Ingredients

• For Eggplant

• 1 large eggplant

• 1/4 cup grated Parmesan cheese

• 1 cup marinara sauce

• For Filling

• 1 cups ricotta cheese, full fat

• 1/2 cup grated Parmesan cheese

• 3/4 tsp garlic powder

• 3/4 tsp dried oregano

• 1/2 tsp red pepper flakes

• 1/4 tsp rosemary

• 1/2 tsp Pink Himalayan Salt

Directions

• Preheat oven to 400 degrees F. Prepare a casserole dish.
• Add all ingredients for filling to a small mixing bowl. Mix to combine and set aside.
• Slice eggplant in half. Cut into thin slices, lengthwise, using a mandoline. Set aside.
• Pour ½ cup marinara sauce in bottom of casserole dish. Use a spatula to spread over.
• Scoop a dollop of filling into end of each eggplant slice. Roll up and place in casserole dish. Repeat until no eggplant remains.
• Top with ½ cup of marinara sauce and sprinkle with ¼ cup grated Parmesan.
• Bake in preheated oven for 15 minutes.
• Once done, remove and let it cool for a few minutes. Serve!

Notes

• For the leftovers, you can store them in an airtight container and keep in the fridge for up to 5 days.