Challenge- Eggplant Manicotti

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

• Eggplant

Other Ingredients-

• Carrie's Marinara (recipe in blog)
• 1 cup fat free ricotta
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 1 cup shredded reduced fat mozzarella cheese
• salt and pepper to taste
• olive oil cooking spray

First, trim your eggplant to make it square and remove most of the skin. Then, either use a mandolin or slice by hand to get to 1/6 of an inch. Then lay the slices down on parchment lined baking sheets then season with salt and pepper and spray lightly with olive oil cooking spray and bake at 450 degrees for about 5-10 minutes. Keep an eye on them as it will be easy to let them go too far. You want them to be soft and pliable. When you take them out, set them aside to let them cool enough that you can easily handle them.
Mix the ricotta and 1/4 cup Parmesan with the fresh basil and combine completely. Season with salt and pepper to taste.
Put about 1 cup of the marinara into the bottom of an 11"X7" banking dish.
Next, equally portion the ricotta mixture into the large end of the eggplant slices as shown below.

Next, roll the eggplant up and place, seam side down, onto the marinara in the baking dish.
When all of the rolls are placed in the dish, cover with another cup of the marinara. Then top with mozzarella and the remaining Parmesan.
Bake at 350 degrees for about 20 minutes or until warm and bubbly.

A serving is about 4-6 rolls and comes up below 300 calories a serving. I chose to serve it with some simple blanched asparagus and it was incredible! This was my hubby's first entirely vegetarian meal and not only did he love it, but he was full afterwards!

Here is the final plate-