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 (0g 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 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 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 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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