Eggplant Manicotti with Creamy Pesto Filling
This manicotti is made from eggplant instead of pasta, making this creamy delicious dinner that won't leave you feeling weighed down.
Yield: Serves 5
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley leaves
  • ½ cup spinach leaves
  • ¼ cup pine nuts, toasted
  • ¼ cup grated fresh parmesan cheese
  • 4 tbsp cream cheese
  • ¼ tsp salt
  • 15 oz part-skim ricotta
  • 2 garlic cloves
  • 1½ lb eggplant, cut lengthwise into 20 slices
  • cooking spray
  • 2 cups marinara sauce (I used the 365 brand roasted red pepper sauce from Whole Foods)
  1. Combine ½ cup mozzarella, basil, parsley, spinach, pine nuts, parmesan cheese, cream cheese, salt, ricotta, and garlic in a food processor and process until smooth. Set aside.
  2. Arrange half the eggplant slices (or as many will fit) in a single layer on a baking sheet coated with parchment paper. Broil for 5 minutes or until browned and very tender. Repeat with remaining eggplant.
  3. Preheat oven to 375.
  4. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place the eggplant slices, browned sides down, on a smooth surface. Spoon about 2 tbsp of the pesto filling in the center of each slice. Roll up, starting at the short ends, and place the eggplant rolls, seam sides down, over the sauce. Repeat with remaining eggplant and pesto. If there is any pesto left over, pour it on top of the eggplant rolls. Pour 1 cup marinara sauce over the eggplant rolls. Sprinkle remaining mozzarella evenly over the top.
  5. Bake for 30 minutes.
adapted from Cooking Light
Nutrition Information
Serving size: 4 manicotti rolls
Recipe by Joanne Eats Well With Others at