Manicotti with Eggplant Sauce Recipe
Manicotti with Eggplant Sauce Recipe photo by Taste of Home
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Manicotti with Eggplant Sauce Recipe

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This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out!
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 252 calories, 8g fat (5g saturated fat), 26mg cholesterol, 314mg sodium, 29g carbohydrate (0 sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.


  1. 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.
  2. In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells.
  3. 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 at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Manicotti with Eggplant Sauce in Taste of Home August/September 2003, p45

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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aicenhour User ID: 4627743 96057
Reviewed Sep. 30, 2013

"This is a great recipe! I love finding recipes that call for summer vegetables. Eggplant especially, as I feel that I grow it only to look at because I cant seem to find recipes my family likes made with eggplant. Will make again!"

Emproper User ID: 945743 135662
Reviewed Aug. 24, 2010

"This was delicious. Since it's produce season, I blanched and peeled fresh tomatoes for the sauce and instead of spinach, I used kale that I froze earlier in the summer. Next time, I will add some hot peppers for some heat."

Baruba User ID: 356879 89715
Reviewed Aug. 26, 2009

"My husband loved it but not being on low sodium diet, he wanted me to add more salt and maybe a little garlic"

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