Eggplant Manicotti Recipe
Eggplant stuffed with ricotta cheese Ingredients:
•2 medium eggplants peeled
•18 ounces ricotta cheese
•2 Tablespoons roasted garlic*
•2 tablespoons olive oil
•pinch of salt
•pinch of ground black pepper
•2 cups tomato sauce
•1/2 cup heavy cream
•1/2 teaspoon salt
PREPARATION:
•Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
Mix ricotta cheese with roasted garlic, basil, salt and pepper.
•In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.
•Bake in preheated oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.
SAUCE:
Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.
source THEGUTSYGOURMET.NET
STUFFED GREEN PEPPERS
6 medium sized peppers
1-1/4 cups of stale bread crumbs
1 small or half of a large onion minced fine
1 cup of ground cold meat
3/4 cup of tomatoes, chopped fine, either fresh or canned
1 tablespoon of butter
salt and pepper taste
Mix meat, bread crumbs, onion, tomatoes, butter, salt and pepper together.
Remove seeds from stem end of peppers and let stand in cold water for an hour or two.
Stuff with the above mixture and place in pan to bake.
Put piece of butter on top of each pepper and fill pan half full of water.
Bake until done, basting several times.
Favorite Recipes: Oneita Montgomery Parsons
photo credit stockfood.com
