Eggplant Stuffed Shells

Preheat oven to 375ºF.

Cut eggplant into 12 lengthwise slices, about 1/4 inch thick. Lightly brush eggplant slices evenly on both sides with olive oil. In a skillet over medium heat, cook eggplant for 1–2 minutes on each sides until it begins to soften, and then set aside to cool.

While eggplant slices are cooling, in a medium mixing bowl, stir together all ingredients for the cheese filling.

Pour tomato sauce into the bottom of a casserole dish. (I selected the thickest sauce I could find as eggplant tends to release some water, and I didn’t want to end up with a water sauce after baking.) Place a heaping tablespoon of cheese filling in the middle of each cooled eggplant slice and roll ends together to form a noodle, like a manicotti shell.

Arrange stuffed eggplant in the casserole dish on top of the sauce. Finally, sprinkle with 1/2 cup mozzarella. Bake at 375ºF for 20–25 minutes or until cheese is melted and dish is bubbling and heated all the way through. Allow to sit 3–5 minutes before serving.