2 large eggplants,
1 lb. ricotta cheese,
1 large egg,
1/2 cup grated Parmesan cheese,
1 cup all-purpose flour,
1 tsp. fresh chopped dill,
1/2 tsp. dried sage,
1 1/2 cups pomodoro sauce,
sunflower oil, as needed,
salt and pepper to taste.


1. Choose firm eggplants with very little seeds.

2. Peel and slice the eggplants lengthwise to 1/3-inch thick slices.

3. Dredge the eggplant slices in the flour and fry them over high heat until lightly golden and flexible.

4. Remove the eggplant slices from the pan and place them over tissue paper.

5. Mix together the ricotta, Parmesan cheese, egg and fresh herbs.

6. Season the eggplant and stuffing to taste.

7. Spoon some stuffing in the center of every eggplant slice and roll the manicotti.

8. Arrange the eggplant manicotti in a baking sheet over parchment paper and bake them at medium temperature until the stuffing is hot.

9. Heat the pomodoro sauce.

10. Serve the eggplant manicotti in a platter and spoon some hot pomodoro sauce on top of them.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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