Eggplant Manicotti & Penne

• 1 eggplant cut lengthwise
• 1/2 red onion chopped
• 10 cups spinach chopped
• 2 tablespoons basil
• 1/4 teaspoon oregano
• 3 cloves garlic minced
• 1 dash nutmeg
• 2 tablespoons whole wheat flour
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 3 3/8 cups tomatoes chopped
• 2 tablespoons grated Parmesan
• 4 3/8 ounces whole wheat penne

1. 1. Brush frying pan with olive oil and fry eggplant slices until slightly browned. Flip side and fry. Set aside.
2. 2. Lightly oil frying pan, fry 1 clove of garlic about 1 minute, add red onion fry about 2 minutes and add spinach leaves (adding a bit of water if necessary).
3. 3. Add season seasonings - salt, white pepper and nutmeg. Stir in the flour and cook 2 minutes. Set aside to cool.
4. 4. Heat remaining olive oil, fry 2 cloves of gralic, add tomatoes and 1/4 cup of water, season with salt and pepper. Bring to boil and simmer 20 minutes till sauce thickens.
5. 5. Finally add basil and oregano.
6. 6. Place a spoonful of the spinach mixture across the center of each eggplant slice, roll around the filling.
7. 7. Arrange in a baking dish, seam-side down.
8. 8. Top with marinara tomatoes sauce. Sprinkle with grated parmesan.
9. 9. Cover and bake for 20 minutes, in preheated oven, in 180 C degrees.
10. 10. Meanwhile cook penne according to instructions on the package.
11. 11. Serve Eggplant Manicotti over whole wheat penne.

red onion, basil, oregano, garlic, nutmeg, whole wheat flour, marinara sauce, olive oil, tomatoes, parmesan, whole wheat penne

Taken from www.yummly.com/recipe/Eggplant-Manicotti-_-penne-1691563 (may not work)