Grilled Eggplant and Baby Spinach Manicotti

I found some pasta sheets in the freezer at work today and decided to play around with them.  We had ordered in some fresh eggplant and basil, so I thought I could make a pretty cool vegetarian (not vegan) special for our members.  This recipe is a little involved but is well worth it.  Normally I would have used ricotta cheese and eggs in the stuffing, but I had to work with what I had.  I am posting this recipe rather quickly because my friend, Sheri, hit me up on facebook wanting the recipe.  I hope you all enjoy this little bit of Italian inspiration and feel free to venture off on your own with the stuffing ingredients.  The basic technique for preparing these manicotti stays the same.  Ciao!

GRILLED EGGPLANT AND BABY SPINACH MANICOTTI

PREPARATION

10 EA PASTA SHEETS (CUT IN HALF WIDTHWAYS)

10 OZ BABY SPINACH - FRESH CHOPPED

1 CUP ROASTED RED BELL PEPPERS

1 PINT TOMATOES - FRESH SMALL DICED

2 EA EGGPLANTS - GRILLED AND SMALL DICED

4 OZ BASIL - FRESH CHOPPED

1/2 TSP OREGANO - DRIED

2 EA LEMONS - JUICE ONLY

1/4 CUP EXTRA VIRGIN OLIVE OIL

1 TSP SALT

1/2 CUP HEAVY WHIPPING CREAM

1/2 CUP SHREDDED PARMESAN CHEESE

1 CUP SHREDDED MOZZARELLA CHEESE

2 QTS SPAGHETTI OR MARINARA SAUCE

1 TBSP PARSLEY - FRESH CHOPPED

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 300 DEGREES
• PEEL EGGPLANTS AND CUT LONG WAYS 1/2 INCH THICK
• BRUSH WITH ADDITIONAL OLIVE OIL
• GRILL ON HIGH EACH SIDE 1-2 MINUTES FLIPPING EVERY 30 SECONDS
• REMOVE AND DICE
• COMBINE SPINACH, PEPPERS, TOMATOES, EGGPLANT, LEMON JUICE, OLIVE OIL, AND SALT IN LARGE MIXING BOWL AND TOSS.
• HEAT LARGE SKILLET OVER HIGH HEAT ABOUT 30 SECONDS
• ADD EGGPLANT SPINACH MIXTURE AND COOK APPROXIMATELY 5 MINUTES UNTIL SPINACH IS WILTED
• ADD HEAVY CREAM AND REDUCE TIL MIXTURE TIGHTENS AND THICKENS APPROXIMATELY 7 MINUTES
• STIR IN PARMESAN CHEESE AND COOK UNTIL MELTED INTO THE SAUCE
• REMOVE FROM HEAT AND POUR MIXTURE BACK INTO MIXING BOWL
• FOLD IN MOZZARELLA CHEESE AND STIR UNTIL CHEESE IS MELTED
• IN A GREASED RECTANGULAR BAKING DISH, SPREAD HALF OF THE SAUCE SO THAT IT COATS THE BOTTOM OF THE DISH 
• PLACE PASTA SHEET ON CUTTING BOARD
• USING A SERVING SPOON (2-3OZ), SPOON MIXTURE INTO MIDDLE OF PASTA SHEET
• TAKE THE END OF THE PASTA SHEET CLOSEST TO YOU AND FOLD OVER MIXTURE TUCKING BACK TIGHTLY UNDERNEATH AND ROLLING ALL THE WAY TO THE OTHER END
• PLACE SEAM SIDE DOWN INTO BAKING DISH
• CONTINUE TO ALL PASTA IS STUFFE
• POUR OTHER HALF OF SAUCE OF PASTA
• SPRINKLE ADDITIONAL PARMESAN, MOZZARELLA, AND PARSLEY OVER MANICOTTI
• COVER AND BAKE FOR 30 MINUTES
• REMOVE FROM OVEN, UNCOVER, AND BAKE FOR ADDITIONAL 15 MINUTES UNTIL CHEESE IS GOLDEN.
• SERVE IMMEDIATELY

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 10

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 10