Ingredients:
1 small eggplants, peeled and chopped
1/2 cup onions, chopped
2 garlic cloves, chopped
1/2 teaspoon dried tarragon
1/2 teaspoon thyme
1 (14 ounce) cans tomatoes, undrained
1 (8 ounce) cans tomato sauce
1 (10 ounce) packages frozen spinach, drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup egg substitute
1/2 cup parmesan cheese, grated
2 tablespoons parsley
6 manicotti, cooked and drained according to package directions divided
Directions:
Spray a large baking dish (9 x 12) with cooking spray and set aside.
Preheat oven to 350-degrees F.
Spray a large skillet with cooking spray.
Over med heat cook first 5 ingredients (eggplant- thyme) in skillet for 5 minutes or until vegetables are tender.
Add tomatoes and tomato sauce and bring sauce to a boil and simmer for 5 minutes.
Set aside.
In a large bowl combine spinach, ricotta, 1/2 cup of the Mozzarella cheese, egg substitute, Parmesan cheese and parsley, mix well.
With small spoon stuff Manicotti shells with cheese/spinach mixture and place in prepared baking dish.
Spoon sauce over manicotti and sprinkle with remaining Mozzarella (1/2 cup).
Cover and bake for 30- 45 minutes or until heated.
Servings: 4-6
Time preparation: 20 min.
Time total: 65 min.