Manicotti with eggplant sauce. A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs. Spread remaining pasta sauce over eggplant rolls. Learn how to make Eggplant Manicotti with Creamy Pesto Filling.

Take a slice of eggplant into your hand and spoon a dollop of the filling. Baked Eggplant Manicotti is a perfect vegetarian, gluten-free dinner main for the baked pasta lovers in your life. Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. You can cook Manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Manicotti with eggplant sauce

It's 1 of eggplant.
It's 1/2 cup of chopped onion.
You need 2 of garlic cloved, minced.
Prepare 1/2 tsp of dried taragon.
Prepare 1/4 tsp of dried thyme.
It's 1 can of (14-1/2 ounces) diced tomatoes, undrained.
You need 1 can of (8 ounces) tomato sauce.
Prepare 1 packages of (10 ounces) frozen chopped spinach, thawed and well drained.
It's 1 cup of ricotta cheese.
Prepare 1 cup of (4 ounces) shredded part-skim mozarella cheese, divided.
You need 1/2 cup of egg subtitute.
It's 1/4 of grated parmesan cheese.
It's 2 tbsp of minced fresh parsley.
You need 6 of manicotti shells, cooked, rinsed and drained.

First make the Béchamel Sauce: Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan. Melt the butter over medium heat and add the flour. Incorporate completely cooking for five minutes over medium heat. Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family.

Manicotti with eggplant sauce step by step

In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon, and thyme until vegetables are tender. add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside..
In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells..
Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through..

Fill manicotti shells with eggplant mixture and arrange in the baking dish. Pour remaining sauce over manicotti and sprinkle with cheese. Eggplant Manicotti & Penne With Eggplant, Red Onion, Spinach, Basil, Oregano, Garlic, Nutmeg, Whole Wheat Flour, Marinara Sauce, Olive Oil, Tomatoes, Grated Parmesan, Whole Wheat Penne. Cleverly swap out crepes or pasta noodles for eggplant slices that have been roasted, filled with ricotta, rolled and topped with tomato sauce and cheese. Lay slices on a paper towel and sprinkle salt on them to Remove manicotti from pan onto serving dish.