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?
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Mention @thewifewiththeknife or tag #wifewiththeknife