Baked Eggplant Manicotti

Baked Eggplant Manicotti© Jaymi HeimbuchPhotos by Jaymi Heimbuch

The weather outside always determines what I am willing to cook. And with the cold and rain, a full day of cooking seems like the perfect medicine (if you are me). Now, you can simplify this recipe a lot by not making the ricotta and tomato sauce from scratch. However, if you do make them, you will not regret it. Enjoy this dish with your family and friends, and a fruit-forward Merlot.
Homemade Ricotta (optional)
1 gallon whole or raw milk
1/3 cup of white vinegar
1 teaspoon salt

Slow Roasted Tomato Sauce (optional)
5 pounds of over-ripe Roma tomatoes
Olive oil
10 cloves of garlic
Fresh thyme
Fresh basil
Sea salt

Baked Eggplant Manicotti
Tomato sauce
Ricotta cheese
1 large eggplant
1 large egg
3 cloves of garlic, minced

1. You can see the full instructions for homemade ricotta here, or you can just use a container of store bought.

Green Wine Guide Recipe: Grilled Figs with Homemade Ricotta and Honey© Jaymi Heimbuch

2. Mix the ricotta with the egg and garlic. Optionally, you can add some fresh herbs like basil, thyme or oregano.

Mix fresh ricotta with an egg© Jaymi Heimbuch

3. You can also use store bought marinara sauce but this simple tomato recipe is so much better. It is simple and tastes like sun-dried tomatoes. Yum!

Top with fresh thyme for slow roasted marinara sauce© Jaymi Heimbuch
Puree the roasted tomatoes in small batches to make roasted tomato marinara sauce© Jaymi Heimbuch

4. Thinly slice the eggplant and lay out the sheets on a prepared baking sheet. I cut mine too thick, do not do what I did. Bake the sheets at 350 degrees for about 20 minutes, until tender.

5. After the sheets have cooled a bit, roll them with the fresh ricotta cheese.

Roll eggplant manicotti with fresh ricotta© Jaymi Heimbuch

6. Using a large baking dish, put a healthy serving of the marinara sauce around the bottom of it. Then add in the manicotti.

Place eggplant manicotti in baking dish© Jaymi Heimbuch

7. Top the manicotti with the remaining sauce. You could also add some fresh mozzarella to finish the dish.

Eggplant manicotti with slow roasted tomato sauce© Jaymi Heimbuch

8. Bake the manicotti at 350 degrees for about 30 minutes or until fully cooked.

Eggplant manicotti with slow roasted tomato sauce© Jaymi Heimbuch

Visit the Green Wine Guide for more vegetarian recipes and wine pairings.

Follow us on Twitter @GreenWineGuide or meet our chef @JerryJamesStone

Fan us on Facebook for daily recipes.

Similar Recipes from our Green Wine Guide
Baked Spaghetti with Homemade Ricotta
Grilled Cheese & Tomato Soup Sandwiches
Indian-Spiced Tomato Soup
Top Recipes from our Green Wine Guide
Pan-Seared Oatmeal with Blueberries
Pan-Seared Peaches with Pistachio-Crusted Feta
Vegetarian French Onion Soup (Made with Coffee)

Tags: Cooking | Green Wine Guide | Recipes | Vegetarian

The DIY Kitchen