Eggplant Manicotti & penne Recipe
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Ingredients
- 1 eggplant, cut lengthwise
- 1/2 of red onion, chopped
- 300 grams of spinach, chopped
- 2 tablespoons basil
- 1/4 teaspoon oregano
- 3 clove of garlic, minced
- dash of nutmeg
- 2 tablespoons whole wheat flour
- 2 cups marinara sauce
- 2 tablespoons of olive oil
- 500 grams of tomatoes, chopped
- 2 tablespoons of grated parmesan
- 125 grams of whole wheat penne
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How to make Eggplant Manicotti & penne
- Brush frying pan with olive oil and fry eggplant slices until slightly browned. Flip side and fry. Set aside.
- Lightly oil frying pan, fry 1 clove of garlic about 1 minute, add red onion fry about 2 minutes and add spinach leaves (adding a bit of water if necessary).
- Add season seasonings - salt, white pepper and nutmeg. Stir in the flour and cook 2 minutes. Set aside to cool.
- Heat remaining olive oil, fry 2 cloves of gralic, add tomatoes and 1/4 cup of water, season with salt and pepper. Bring to boil and simmer 20 minutes till sauce thickens.
- Finally add basil and oregano.
- Place a spoonful of the spinach mixture across the center of each eggplant slice, roll around the filling.
- Arrange in a baking dish, seam-side down.
- Top with marinara tomatoes sauce. Sprinkle with grated parmesan.
- Cover and bake for 20 minutes, in preheated oven, in 180 C degrees.
- Meanwhile cook penne according to instructions on the package.
- Serve Eggplant Manicotti over whole wheat penne.
“What's your favorite way to cook with eggplant?”