Eggplant Spinach Manicotti Recipe

ingredients

1 large eggplant, cut lengthwise into 1/4-inch thick slices
1 medium onion, chopped
1 package (10 ounce size) frozen chopped spinach, thawed and squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 dash nutmeg
2 tablespoons whole wheat flour
2 cups marinara sauce

directions

Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside.

Heat 1/4 cup of water in a large, nonstick skillet and cook the onion over medium-high heat until the liquid has evaporated. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water.

When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 minutes. Set aside to cool.

Preheat the oven to 350 degrees F.

Place a spoonful of the spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling. Arrange in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for 20 minutes.

nutrition data

48 calories, 1 grams fat, 9 grams carbohydrates, 2 grams protein per serving. This recipe is low in fat.

reviews & comments

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