Eggplant Manicotti

Eggplant Manicotti
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Calories 286 cals
Total Fat 11 g
Cholesterol 112 mg
Dietary Fiber 12 g
Sodium 421 mg
Protein 21 g
Total Carbohydrate 31 g

Prep Time: 15 Minutes

Time to Table: 35 Minutes

Serves: 2


  • 1 eggplant
  • 2 teaspoons water
  • 3/4 cup Daisy Cottage Cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 cup low sodium pasta sauce
  • 1/4 teaspoon dried Italian seasoning


Heat the oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Remove the stem from the eggplant; slice into 1/4-inch slices (about 8 slices). Lay 4 slices on microwavable plate. Sprinkle with 1 teaspoon water; cover with microwavable plastic wrap. Microwave on High 1 1/2 to 2 minutes or until the eggplant is tender and pliable. Drain on paper towels. Repeat with the remaining eggplant slices and water. In a small bowl, mix the cottage cheese and Parmesan cheese. Spoon 1 rounded spoonful of the filling on the widest end of each eggplant slice; spread over the slice. Roll up and place in the baking dish. Spray the tops lightly with olive oil cooking spray. Spoon the pasta sauce over eggplant rolls. Sprinkle with the Italian seasoning. Cover loosely with foil. Bake for 20 minutes or until bubbly and the filling is set.


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