2 large eggplants,
1 lb. ricotta cheese,
1 large egg,
1/2 cup grated Parmesan,
1 cup all-purpose flour,
1 tsp. fresh chopped dill,
1/2 tsp. dried sage,
1 1/2 cups pomodoro sauce,
vegetable oil,
salt and pepper to taste.
Recipe: Choose firm eggplants with very little seeds. Peel and slice the eggplants lengthwise to 1/3-inch thick slices. Dredge the eggplant slices in the flour and fry them over high heat until lightly golden and flexible. Remove the eggplant slices from the pan and place them over tissue paper. Mix together the ricotta, Parmesan cheese, egg and fresh herbs. Season the eggplant and stuffing to taste. Spoon some stuffing in the center of every eggplant slice and roll the manicotti. Arrange the eggplant manicotti in a baking sheet over parchment paper and bake them at medium temperature until the stuffing is hot. Heat the pomodoro sauce; serve the eggplant manicotti in a platter and spoon some pomodoro sauce on top of them.
