Eggplant Manicotti


1 md Eggplant
Vegetable Cooking Spray
20 milliliters Garlic – Sliced
3 cups spinach leaves
1 Red Pepper
3 lg Plum Tomatoes
1/2 cup cottage cheese, lowfat
1 tablespoonDried Thyme
1/4 teaspoon Pepper
1/4 teaspoon Salt
1 tablespoonLemon Juice
8 manicotti – cooked
3 tablespoons Parmesan cheese – grated

How to prepare

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel
& Discard Skins Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)

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