*  Exported from  MasterCook II  *
                             Eggplant Manicotti
 Recipe By     : Vincent Bommarito, Jr., of Tony’s, St. Louis, MO
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Italian Dishes                   Vegetable Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        eggplants -- peeled
   18      ounces        ricotta cheese
    2      tablespoons   olive oil
    2      cups          tomato sauce
      1/2  cup           heavy cream
      1/2  teaspoon      salt
 Preheat oven to 400 degrees F.
 Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to
 bottom. Lay slices on a paper towel and sprinkle salt on them to allow water
 to drain from the slices.
 In skillet, cook eggplant slices with olive oil. Lay on paper towel to let
 the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato
 sauce in casserole and neatly place manicotti in rows on top of the sauce.
 Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
 from pan onto serving dish.
 SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce
 is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with
 Parmesan cheese.
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 Serving Ideas : Top with grated Parmesan cheese