Eggplant Manicotti with Ricotta, Asiago and Spinach Filling
Melanzane Ristorante, Naperville, Illinois
Bon Appetit, Sept. 2001
serves 8

Sauce:
3 Tbsp. olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
3/4 cup chopped celery
1/4 cup chopped garlic
1/2 cup dry red wine
1 (28 oz.) can crushed tomatoes with added puree
1 cup chicken stock or canned broth
1 cup chopped fresh basil

Manicotti:
1 lb. fresh or whole milk ricotta cheese
1 cup grated asiago cheese
3/4 cup fresh baby spinach
1/2 tsp. ground nutmeg
1/8 tsp. ground cayenne pepper
1 large egg, beaten

2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch slices
1/4 cup olive oil
1/4 cup fresh grated parmesan cheese

For sauce: Heat oil in heavy large saucpan over med-high heat. Add onion, celery, carrot, and garlic; saute til tender about 8 minutes. Add wine and cook 3 more minutes. Add crushed tomatoes, stock and basil. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Season with salt and pepper. Cool.

For manicotti: Place ricotta cheese in strainer over a bowl. Let stand til excess liquid drains from cheese, about 2 hours. Transfer cheese to a bowl and stir in asiago cheese, spinach, nutmeg, pepper. Season to taste with salt and pepper and mix in the egg.

Preheat oven to 350. Oil 2 large baking sheets, brush both sides of eggplant slices with oil, arrange on sheets, sprinkle with salt and pepper and bake til tender, about 13 min. Cool on sheets.

Place one eggplant slice on work surface, place a scant 2 Tbsp. of ricotta filling near narrower end and roll up enclosing filling. Repeat with remaining slices. Spread half of sauce in bottom of 13x9x2-inch baking pan and arrange the manicotti in single layer atop the sauce. Spoon remaing sauce over. Bake til heated thru about 20 minutes. Sprinkle with parmesan and serve.