Aubergine Manicotti Recipe

• 2 sm peeled eggplants cut lengthwise into 1/4 inch strips
• 1 c. tomato sauce
• 1/2 c. shredded mozarella cheese

1. Arrange aubergines on greased baking sheets (single layer) and broil for 3 - 5 min per side or possibly until soft and browned.
2. Allow to cold, then place 2 Tablespoons of spinach pesto on each eggplant strip and roll up.
3. Place rolls seam side down in baking dish with half of tomato sauce on bottom.
4. Pour remaining tomato sauce on top of little manicottis and cover with cheese.
5. Bake at 375 f or possibly 190 c for about 1/2 hour or possibly till cheese is melted and sauce is bubbling.
6. Serve warm.

eggplants, tomato sauce, mozarella cheese

Taken from cookeatshare.com/recipes/aubergine-manicotti-71569 (may not work)