Eggplant Manicotti with Roasted Red Pepper Sauce | DJ Blatner
Craving Italian but want to take a pass on pasta? Enter eggplant. Fill up on this high-fiber and protein-rich version […]
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Cooking tools:
- Oven
- Food processor
- Baking dish
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 2 large eggplants, cut lengthwise into 1/4" slices (12 slices total)
- Cooking spray
- 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 container (14 ounce) firm tofu (not "silken")
- 3 Tablespoons hot giardiniera
- 3/4 cup fresh grated parmesan cheese
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