Eggplant Manicotti with Creamy Pesto Filling

These eggplant manicotti (or eggplant rollatini) are stuffed with a creamy pesto filling and topped with your favorite marinara sauce.

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Every day is a battle to actually prepare a meal at dinnertime for myself instead of opening a blue box of mac and cheese or swinging by Taco Bell. I am actually impressed by only caving once thus far and I spruced up that blue box by topping it off with some lentil soup and fried okra. That is what happens when you are hungry and rummage through the pantry and freezer for random items. Oddly enough it was quite delicious and I may have to do it again the next time I cave.

Jazzing up boxed mac and cheese is my super power. But I digress.

On the days I do manage to cook it is rarely anything that takes more than 30 minutes of preparation. And yes, this eggplant manicotti recipe today falls into the category. It may look fancy and difficult but the hardest part is slicing the eggplant, unless you’re smart and pull out your mandoline. The next hardest part? Not eating the entire pan by yourself in one sitting. The creamy pesto was freaking amazing and I wanted to bathe in it.

I’m not entirely sure why this recipe is called eggplant manicotti when there is a very real dish called eggplant rollatini (but can also be made with chicken rollatini or just called chicken rolls) – but here we are. No matter what you call it, it’s delicious! Like a low-carb version of my favorite chicken pesto lasagna rolls.

EGGPLANT MANICOTTI WITH CREAMY PESTO FILLING

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Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup shredded mozzarella cheese, divided
• 1 cup basil pesto
• 1/2 cup spinach leaves
• 4 Tbsp cream cheese*
• 15 oz. ricotta*
• 1/4 tsp salt
• 1-1/2 lb. eggplant, cut lengthwise into 20 slices
• Cooking spray
• 2 cups marinara sauce

Directions

1. Combine 1/2 cup mozzarella, pesto, spinach, cream cheese, ricotta, and salt in a food processor and process until smooth. Set aside.
2. Arrange half the eggplant slices (or as many will fit) in a single layer on a baking sheet coated with parchment paper. Lightly coat with cooking spray and broil for 5 minutes or until browned and very tender. Repeat with remaining eggplant.
3. Preheat oven to 375 degrees. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place the eggplant slices, browned sides down, on a smooth surface. Spoon about 2 tbsp of the pesto filling in the center of each slice. Roll up, starting at the short ends, and place the eggplant rolls, seam sides down, over the sauce. Repeat with remaining eggplant and pesto. If there is any pesto left over, pour it on top of the eggplant rolls. Pour 1 cup marinara sauce over the eggplant rolls. Sprinkle remaining mozzarella evenly over the top.
4. Bake for 30 minutes or until cheese is lightly browned. Serve immediately.

Notes

*Can also use low fat alternatives

Source: Adapted from Joanne Eats Well With Others, originally adapted from Cooking Light.

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Post updated 11/7/2023, photo above is the original.