This low-fat and low-carb recipe has to be one of my ultimate favourites. Eggplant is such a nutritious and healthy way to substitute pasta. They are a rich source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese.

More importantly, they contain an anthocyanin phytonutrient found in eggplant skin called nasunin. This is responsible for protecting cell membranes from damage and have a high antioxidant effect especially with regards to the brain. They also contain chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues! Moreover, eggplants are antimicobial, anti-LDL aka bad cholesterol, antiviral and anti-cancer. Do I need to say more? Plus the list of benefits goes on and on!

Ingredients :

  • 2 Eggplants
  • 1 cup grated Parmesan Cheese
  • 1 tub of Ricotta Cheese ~475g container
  • ½ cup fresh Basil – chopped
  • 3 cups of Marinara Sauce
  • 2 tablespoons Oil

Instructions :

  1. Preheat oven to 230 Celsius
  2. Prepare two baking trays with parchment paper
  3. Cut off the top of the eggplants and slice into thin strips lengthwiseIMG_5481
  4. Lay the eggplant slices on the parchment paper – you can overlap the slicesIMG_5484
  5. Bake the eggplant slices for 10 minutes then remove and brush or drizzle the slices with oil. Back to the oven and bake for a further 5-8 minutes – they should start to become golden brownIMG_5486
  6. While the eggplant is baking, prepare your ricotta mixture. Mix the entire container of ricotta cheese with ¾ cup Parmesan cheese and chopped Basil leaves.
  7. Prepare your baking dish – I recommend 13×9 inch dish. Spread 1 cup of the Marinara sauce on the bottom then set the tray aside.
  8. Remove the eggplant slices from the oven and reduce the oven heat to 180 Celsius
  9. When the slices are cool, start to fill them. Lay them out one by one and place about a tablespoon sized dollop of the mixture onto the end of the slice. Roll up the slice until it forms a ‘manicotti’ shape.
  10. Place filled eggplant manicottis side by side on the baking dish. Top it off with the rest of the marinara sauce and Parmesan cheeseIMG_5490
  11. Bake for about 20-25 minutes then remove and cool slightly before eating

Yum Yum Yum! Not only is this so easy to make, you’ll find yourself going back for more and more – the dish will be licked clean before you know it!

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