Eggplant Manicotti
FAQ
How do I keep the eggplant slices from tearing when I roll them?
Roast them until fully tender and flexible. If any slices feel stiff, put them back them in the oven for 2–3 minutes. They should bend easily without cracking.
How do I prevent the dish from becoming watery?
Roast the eggplants well, use a thicker marinara, and avoid overfilling the rolls. Let the manicotti rest for a couple of minutes after baking so everything can set.
Why are my eggplant slices turning out bitter?
Older or seed-heavy eggplants can taste bitter. If this happens, lightly salt the slices and let them rest for 20–30 minutes, then pat dry before roasting.
Can I prepare this ahead of time?
Yes. Assemble the manicotti, cover, and refrigerate for up to 24 hours. Bake just before serving.
Can I freeze eggplant manicotti?
Yes! freeze before baking. Thaw overnight in the refrigerator and bake as directed.
Eggplant Manicotti
If you’re craving something cozy but still want to keep it light, these Eggplant Manicotti. Thin slices of roasted eggplant get rolled up with a garlicky basil ricotta that melts into the marinara sauce. It’s everything you love about classic baked pasta, just without the pasta.
Equipment
- Mandoline / Slicer
Ingredients
Eggplant & Assembly
- 2 large eggplants about 8–9 inches long, 5 inches in diameter
- 2 cups marinara sauce divided (store-bought or homemade)
- ¾ cup shredded mozzarella
- 2 Tbsp extra-virgin olive oil divided
- Salt & pepper to taste
Ricotta Filling
- 1¼ cups ricotta cheese store-bought or homemade
- ½ cup grated Parmigiano Reggiano divided
- ⅓ cup fresh basil finely chopped
- ½ tsp dried parsley
- 3-4 cloves cloves roasted garlic mashed
- Salt & pepper to taste
- 1 egg optional, see notes
Instructions
- Preheat the oven to 400°F
- Line two baking sheets with parchment paper
- Trim the tops and bottoms off the eggplants. Slice lengthwise into 8–10 slices, each about ¼-inch thick. (They don’t need to be perfect.)
- Arrange the slices on the trays and bake for 10 minutes. Remove, drizzle 1 tablespoon olive oil over each tray, then return to the oven for another 8–10 minutes, until golden and flexible. Set aside to cool slightly.
- Reduce the oven temperature to 350°F (176°C).
- In a bowl, combine ricotta, ¼ cup Parmesan, basil, dried parsley, mashed roasted garlic, salt, and pepper.
- Spread 1 cup marinara over the bottom of a 9 × 6-inch baking dish.
- Lay out the roasted eggplant slices. Spoon about 1 tablespoon of ricotta filling onto one end of each slice, then roll tightly.
- Place each roll seam-side down in the baking dish, packing them snugly. Spoon the remaining marinara over top. Sprinkle with the remaining ¼ cup Parmesan and the mozzarella.
- Bake for 15–18 minutes, until bubbly and golden. Let rest for 2 minutes before serving.
Notes
- Roasted garlic gives the filling a deeper, sweeter flavour, highly recommended over raw.
- For extra richness, drizzle a little olive oil or add a spoonful of marinara on top before serving.
- Optional: Salt the eggplant slices before roasting for extra flexibility and dryness. Lightly salt both sides, rest 20–30 minutes, then pat dry. Helpful if your eggplants are large or seed-heavy.
- Optional Egg: Add 1 egg to the ricotta mixture for a firmer, more set filling. Skip it if you prefer a softer, creamier texture.
- Freeze before baking for the best texture. Assemble, cover tightly, and freeze for up to 2 months.
- Thawing: Let thaw overnight in the fridge before baking for the most even results.
- Bake from frozen: It works, just cover with foil and add 15–20 extra minutes to the bake time.
- Oven: 350°F, 10–12 minutes until hot and bubbly.
- Air fryer: 325°F for 5–7 minutes.
- Microwave: Works in a pinch, but the eggplant stays softer.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
