Manicotti With Eggplant Sauce

• 1 small eggplant, peeled and coarsely chopped
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup reduced-fat ricotta cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/2 cup egg substitute
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 6 manicotti shells, cooked, rinsed and drained

1. In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
2. In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells.
3. Place in an 11x7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350u0b0 for 25-30 minutes or until heated through.

eggplant, onion, garlic, tarragon, thyme, salt, salt, spinach, ricotta cheese, mozzarella cheese, egg substitute, parmesan cheese, parsley, shells

Taken from www.tasteofhome.com/recipes/manicotti-with-eggplant-sauce/ (may not work)