Eggplant Manicotti - cooking recipe

Ingredients

2 2/3 medium eggplant, peeled
1 1/2 lb. Ricotta cheese
2 2/3 Tbsp. olive oil
2/3 qt. tomato sauce
2/3 c. heavy cream
2/3 tsp. salt
Parmesan cheese to taste

Preparation

Preheat oven to 400\u00b0.
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 slices.
In skillet, cook eggplant with olive oil.
Drain on paper towel.
Roll 1 1/2 ounces Ricotta cheese on each slice.
Pour tomato sauce in casserole dish and neatly place manicotti in rows on top of sauce.
Bake at 400\u00b0 until hot.
Remove manicotti from pan to serving dish.