[DebNY]

Hi all. 3 new things.

One is a modification of my previous crepes recipe. It makes a sort of thick pancake-y thing that I stuff with whatever strikes my fancy. I take 2 eggs or equivalent egg beaters and beat it with 2 Tbsp ricotta. Today I had some leftover tomato sauce (no sugar) - so I added a Tbsp of that, and I had some fresh basil - so I added that it. Pour into large preheated and sprayed skillet. Cook most of the way on one side. Put fillings in 1/2 and then flip 1/2 up and over fillings. Then - if you can - flip the whole thing over and cook for another minute or so until your fillings are melted and the pancake/eggy part looks done. I've filled it with mushrooms and spinach that I've pre-cooked for a little bit in another skillet. I've added tomatoes. I've added shredded cheese or feta cheese. It's always yummy. I top with some salsa and maybe some avodado. A great lunch or dinner!

The second thing is something I've been having for breakfast - and it can be taken on the go and eaten at work. 1 small can of tuna, 1 egg, scallions or onions, and 1 oz of shredded cheese. Beat all of it together and pour into preheated sprayed small omelet pan. Heat on both sides until browned. Very tasty and filling - like a lighter version of a tuna patty. Speaking of which - made a fresh tuna burger the other day and cooked it on the foreman grill - but left it open and used it like an outdoor grill - absolutely delish! ...but I digress....

Final recipe is from SB website. It's the Eggplant manicotti. If you need the recipe I can hunt it down - but I highly recommend it if you've seen it. My husband (a non-SBer) loved it too.

As they say in Hebrew - B'tay Avon! Enjoy! And share your ideas too....

[Jennie527]

I would love that eggplant manicotti recipe!

[DebNY]

Eggplant 'Manicotti'
Serves 2

Ingredients
1 large eggplant, sliced 1/8- to 1/4-inch thick lengthwise (what they mean is to make long strips that are thin in thickness and as wide as your eggplant is)
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped very fine
2 teaspoons dried oregano
1 cup (8 ounces) low-fat ricotta
1/4 cup Parmesan cheese, fresh grated, plus more for garnish
1/2 cup part skim mozzarella, shredded
1 egg
salt and fresh ground pepper to taste


Instructions
Preheat oven to 350°F. Mix ricotta cheese with Parmesan, egg, oregano, and about 1 teaspoon salt. Mix well and spread out in an oiled 9-inch-square baking dish. Bake for about 15 minutes or until set and slightly browned on top. Remove and stir with a fork to break up ricotta mixture. Cover to keep warm and set aside. (Ricotta mixture can be made a day ahead and kept refrigerated, covered well.)

Turn up oven to 450°F. Brush eggplant slices with olive oil and sprinkle with salt and thyme. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color. Remove and let cool enough to handle.

Lay slices of eggplant down on clean work surface. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down. Return eggplant rolls to baking dish and repeat until all slices are rolled. Top with shredded mozzarella, more fresh Parmesan, and salt and pepper to taste. Turn oven up to broil and return manicotti to oven until the mozzarella has melted and begins to brown, about 5-10 minutes. Serve with your favorite pasta sauce.

Manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving.