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Eggplant Manicotti

Eggplant Manicotti


  • 1 cup canned crushed tomatoes
  • Cooking spray
  • 1 small Italian eggplant (about 3/4 pound), trimmed, sliced lengthwise into 4 slices
  • 1 cup chopped kale
  • 1 cup part-skim ricotta cheese
  • 1 egg
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese
  • 4 sprigs basil, leaves torn


  1. Preheat oven to 350 degrees. Spread tomatoes in an 8-by-8-inch oven-safe dish and set aside.
  2. Heat a large skillet over medium heat. Pull skillet off the heat and coat with cooking spray. Add eggplant and cook 2 to 3 minutes per side until slices start to brown. Reduce heat to low, cover, and cook 2 to 3 minutes more until slices are tender. Remove lid and cool slightly.
  3. While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated. Place 1/4 cup ricotta mixture in the center of each slice of eggplant, fold over, and place them seam-side-down in the prepared baking dish. Sprinkle mozzarella over top and bake 35 to 40 minutes until cheese is melted and brown. Sprinkle with basil leaves and serve immediately.


  • Recipe provided by Jennifer Iserloh of The Skinny Chef

Nutrition Information

Per serving: 235 kcal cal., 13 g fat (7 g sat. fat), 353 mg sodium, 4 g fiber, 19 g pro., 430 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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