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Manicotti with Eggplant Sauce

 Manicotti with Eggplant Sauce
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!
6 ServingsPrep: 25 min. Bake: 25 min.


  • 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 in an 11-in. x 7-in. baking dish coated with cooking spray.

2 of 2

Manicotti with Eggplant Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving equals 252 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 314 mg sodium, 29 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.