Eggplant Shells
- 2-3 eggplants cut ¼” thick lengthwise to make 12 slices
- 1 Tbsp olive oil
- 12 oz jar no sugar added thick tomato sauce
- ½ C shredded part skim low-moisture mozzarella
Cheese Filling
- 1 15 oz container part skim ricotta
- ½ C shredded part skim low-moisture mozzarella
- ½ cup shredded fresh parmesan
- 1 egg lightly beaten
- pepper to taste
INSTRUCTIONS
- Preheat your oven to 375ºF.
- Cut the eggplant into 12 lengthwise slices, about ¼” thick.
- Lightly brush the eggplant slices evenly on both sides with olive oil. In a skillet over medium heat, cook the eggplant for 1 to 2 minutes on each sides until it begins to soften, and then set aside to cool.
- While the eggplant slices are cooling, stir together all of the ingredients for the cheese filling in a medium mixing bowl.
- Pour 1 12 oz jar of tomato sauce into the bottom of a casserole dish. I selected the thickest sauce I could find as eggplant tends to release some water, and I didn’t want to end up with a water sauce after baking.
- Place a heaping tablespoon of cheese filling in the middle of each cooled eggplant slice and roll the ends together to form a “noodle” like a manicotti shell.
- Arrange the stuffed eggplant in your casserole dish on top of the marinara. Finally sprinkle with ½ C of mozzarella.
- Bake at 375ºF for 20-25 minutes or until the cheese is melted and the dish is bubbling and heated all the way through. Allow it to sit 3-5 minutes before serving.
source:simpleseasonal.
