eggplant manicotti with sausage

Ingredients

• Servings: 4
• 2 medium eggplants, peeled and cut lengthwise into 1/4-inch thick slices
• 6 ounces bulk mild italian sausage
• 1/2 cup part-skim ricotta cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 1 tablespoon grated parmesan cheese
• 1 (24 ounce) jar classico® tomato and basil sauce
• 1/4 cup shredded italian cheese blend

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). lightly oil a 9x13-inch baking dish (for the manicotti).
• arrange eggplant slices in a single layer in 15x17 pan. roast eggplant until softened, about 20 minutes. reduce oven temperature to 350 degrees f (175 degrees c).
• cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. remove from pan and drain on paper towels.
• combine ricotta cheese, egg, garlic, oregano, basil and parmesan in a medium bowl; mix until smooth and well blended.
• pour a cup of classico tomato & basil pasta sauce into the 9x13 pan and spread evenly on the bottom of the pan.
• put 1 tablespoon of ricotta mixture longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. place on pasta sauce in 9x13 pan. repeat with eggplant slices making 2 rows of eggplant rolls in pan.
• sprinkle remaining sausage over eggplant rolls. spread remaining pasta sauce over eggplant rolls. top with shredded italian cheese blend.
• bake until sauce is bubbly, about 20 minutes. let stand 5 minutes before serving.