Eggplant Manicotti

I love eggplant parmesean but quite frankly don't like the process of frying up the eggplant etc. I also don't like the grease trap of frying!! So when I saw this recipe, I had it in my pile of 'will make soon' for awhile thinking that it was kinda the same process. BOY was I wrong (thank goodness). While the recipe calls for oil, I used it on the first couple of sliced eggplant but then I found that I didn't need the olive oil after that and they turned out just limp enough which is great. I love these rolls and they make a nice presentation also. I served them with garlic bread and a salad. YUM-O!

Eggplant Manicotti
Adapted from Recipes Secrets

2 medium sized eggplants
4 Tbsp. olive oil more if needed
1 cup grated Mozzarella cheese
1/3 cup ricotta
1/2 cup grated Parmesan cheese
1 large egg well beaten
1 Tbsp. minced parsley
1 Tbsp. chopped prosciutto
1 tsp. dried basil, crushed
salt and pepper to taste
1 (16-oz.) can spaghetti sauce (I used one that had garlic & herbs in it)

Preheat the oven to 350*F.

Peel eggplants cut in half and slice into thin long slices about 1/8 in. thick. In a heavy skillet sauté each slice and cooking just long enough for the eggplant to be limp enough to roil. Cool slices on paper towels. Combine remaining ingredients except spaghetti sauce. Spread each eggplant slice with a thin layer of cheese mixture. Roll each slice and place in a large shallow casserole (I used 9x13 casserole), top with sauce. Bake for 20 to 25 minutes or until bubbly.

Yield 8 to 10 servings.