Recipe | Eggplant Manicotti with Roasted Red Pepper Sauce | DJ Blatner

Name: Recipe | Eggplant Manicotti with Roasted Red Pepper Sauce | DJ Blatner
Ingredients: 2 large eggplants, cut lengthwise into 1/4" slices (12 slices total); Cooking spray; Sauce: 1 garlic clove, minced 1 Tablespoon olive oil 3 Tablespoons balsamic vinegar 1/4 cup chopped fresh basil 2 cups jarred roasted red peppers (packed in water), drained; 1 garlic clove, minced; 1 Tablespoon olive oil; 3 Tablespoons balsamic vinegar; 1/4 cup chopped fresh basil; 2 cups jarred roasted red peppers (packed in water), drained; Filling: 1 container (14 ounce) firm tofu (not “silken”) 3 Tablespoons hot giardiniera 1/4 cup chopped fresh basil; 1 container (14 ounce) firm tofu (not “silken”); 3 Tablespoons hot giardiniera; Topping 3/4 cup fresh grated parmesan cheese; 3/4 cup fresh grated parmesan cheese

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Eggplant Manicotti with Roasted Red Pepper Sauce offers a high-fiber and protein-rich twist on classic comfort food. Perfect for carb-conscious eaters!

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Ingredients

2 large eggplants, cut lengthwise into 1/4" slices (12 slices total)
Cooking spray
Sauce: 1 garlic clove, minced 1 Tablespoon olive oil 3 Tablespoons balsamic vinegar 1/4 cup chopped fresh basil 2 cups jarred roasted red peppers (packed in water), drained
1 garlic clove, minced
1 Tablespoon olive oil
3 Tablespoons balsamic vinegar
1/4 cup chopped fresh basil
2 cups jarred roasted red peppers (packed in water), drained
Filling: 1 container (14 ounce) firm tofu (not “silken”) 3 Tablespoons hot giardiniera 1/4 cup chopped fresh basil
1 container (14 ounce) firm tofu (not “silken”)
3 Tablespoons hot giardiniera
Topping 3/4 cup fresh grated parmesan cheese
3/4 cup fresh grated parmesan cheese