Yep, that's manicotti, and yep, that's eggplant that it's wrapped in. Woohoo! In addition to making a very nice impression, it's very good. It's a little extra work but for a special dinner it's worth it. The hardest part is slicing the eggplant into 1/4" strips. You should be able to get at least ten good slices from it, but do the best you can. DON'T attempt to do it while drunk. (I wasn't the drunk person who cut this eggplant, I might add.)
Here's the recipe:
- 1 large eggplant (biggest and straightest you can find!), sliced into 1/4" slices
- 1 medium onion, chopped
- 10 ounces frozen spinach, thawed and drained
- 1 tbsp. Italian seasoning (or oregano and basil mixed)
- 1/2 tsp. onion powder or flakes
- 1/2 tsp. garlic powder
- small sprinkle of nutmeg
- 2 tbsp. flour
- 2 cups marinara sauce (jarred is okay)
2. Heat 1/4 cup water in a skillet and cook onions until water is evaporated. Stir in 1/4 cup more, and add spinach and seasonings. Stir in flour and cook two more minutes. Set aside to cool.
3. Preheat oven to 350. Place a spoonful of spinach mixture on each eggplant slice, then roll around filling, beginning at narrow end. Arrange in an oiled baking dish seam side down and top with marinara sauce. Cover with aluminum foil and bake 20 minutes.
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