Date: Fri, 15 Jul 94 10:23:24 CDT
From: LEA TALLEY (LIVANMERKEST@msuvx2.memphis.edu)
{ Exported from MasterCook Mac }
Eggplant Manicotti
Recipe By: Vincent Bommarito, Jr., of Tony's, St. Louis, MO modified by LT
Serving Size: 6
Preparation Time: 1:00
Categories: Italian Dishes Vegetable Dishes
Amount Measure Ingredient Preparation Method
2 medium eggplants peeled
2 packages Morinu tofu, extra firm style crumbled
2 cups tomato sauce
1/2 teaspoon salt
Preheat oven to 400 degrees F.
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 the slices.
In skillet, cook eggplant slices with pam until tender.
Roll 1-1/2 ounce of tofu in each slice.
Pour tomato sauce in casserole and neatly place manicotti in rows on top
of the sauce. Top with remaining sauce.( I added extra)
Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
from pan onto serving dish.
notes: My husband said this was a keeper recipe. : )
kwvegan vegan