Recipe(tried): Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling

I love eggplant and am always looking for good recipes using it. This recipe is a different take on the rolled stuffed eggplant because the eggplant is baked and not fried. It is another winner from Bon Appetit, credited to Melanzane Ristorant in Naperville IL. I think any favorite tomato sauce would work as well. Served it with Green salad and Toasted Garlic French bread. Yummy!

EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING

Sauce
3 tablespoons olive oil
1 large onion, chopped
3/4 cup chopped celery
1 large carrot, peeled, chopped
1/4 cup chopped garlic
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
1 cup chicken stock or canned low-salt chicken broth
1 cup chopped fresh basil (from about 2 large bunches)

Manicotti
1 pound fresh or whole-milk ricotta cheese
1 cup grated Asiago cheese* (about 3 ounces)
3/4 cup chopped fresh baby spinach
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 large egg

2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices
1/4 cup (about) olive oil

1/4 cup freshly grated Parmesan cheese

For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; saut until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.

For manicotti:
Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.

Preheat oven to 350 F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.

Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.

Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer on top of sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 F. and bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.