Low-Fat Eggplant "Manicotti"
Guest Chefs: Rose Villareal - Director of the Mount Nittany Medical Center Regional Diabetes Network and Heather Harpster - Registered Dietician - Mount Nittany Medical Center
- 1 large eggplant or 4 baby eggplant
- Nonstick olive oil spray
- 1 cup fat-free ricotta cheese
- 1 cup reduced fat shredded mozzarella cheese
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1 1/2 cup low-fat marinara sauce
- Freshly ground pepper, oregano, and basil to taste
1. Preheat oven to 450degrees.
2. Using a large knife, square off the eggplant to make a block about inches long and 4inches wide.
3. Slice the eggplant lengthwise into 8 slices (approximately 1/6-inch thick).
4. Lay the eggplant slices in a single layer on 2 baking sheets. Season the eggplant with pepper, oregano, basil and spray lightly with olive oil spray.
5. Roast the eggplant until almost tender about 20minutes.
6. While the eggplant is cooling, combine the ricotta, 1/4 mozzarella cheese, 1/4 cup of Parmigiano-Reggiano cheese, pepper, oregano and basil to taste in a medium bowl.
7. Spread 3/4 cup of the marinara sauce over the bottom of a 7x10-inch baking dish.
8. Lay the roasted eggplant slices on a work surface. Spoon one eighth of the ricotta mixture onto the bottom of each piece of eggplant. Roll the eggplant up, jelly-roll style, to encase the filling.
9. Nestle the eggplant "manicotti" seam side down in the baking dish.
10. Spoon the remaining 3/4 cup marinara sauce over the eggplant.
11. Sprinkle with remaining mozzarella and Parmigiano-Reggiano cheeses.
12. Bake until the cheese is bubbly and the filling is hot, about 18minutes.
Serving size: 2 large eggplant "manicotti"
Nutrition Information: 238calories, 19g carbohydrate, 6g fiber, 21g protein, 8g fat
TO TAKE THE DIABETES RISK TEST ON MARCH 22nd - www.diabetes.org