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Manicotti with Eggplant Sauce

1 small eggplant, peeled and coarsely chopped
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
6 manicotti shells, cooked, rinsed and drained

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 the spinach, ricotta, 1/2 cup mozzarella, egg
substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. Place

Printed from tasteofhome.com Nov 19, 2008

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Manicotti with Eggplant Sauce cont.

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 at 350°
for 25-30 minutes or until heated through.

Yield: 6 servings.