New York City Chefs Daily Recipe for 10/04/02 : Manicotti
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Manicotti recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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Chef's Daily Recipe for 10/04/02 : Manicotti
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"As we graze it grows"

12 Manicotti pasta shells
1 eggplant (2 lb.) sliced
1 tbsp. Salt
1 cup onion, chopped
2 cups fresh spinach, chopped, or frozen spinach, drained and chopped
1 cup fresh mushrooms, sliced
1/4 tsp. Crushed red pepper
3 tbsp. Green olive oil
3 cloves of garlic, crushed
2 cups canned Italian plum tomatoes, crushed
1/2 tsp. Italian herb seasoning
1/2 cup Italian parsley, chopped
1/4 cup Pignoli nuts, toasted
1/4 cup Parmesan cheese, freshly grated
1/2 cup skim milk mozzarella cheese, shredded

Preheat oven to 300 degrees.  Boil water to cook the pasta.  Soak the eggplant, peeled and cut into 1 inch slices with 1 tablespoon of salt in cold water, for about 10 minutes.  In a large frying pan, sauté the onion, spinach, mushrooms, and hot pepper in the oil for 5 minutes, stirring often.  Drain and dry the eggplant. Place the slices under a broiler for 5 minutes per side.  To prepare the tomato sauce, sauté the garlic for 2 minutes in 1 tablespoon of oil;  add the tomatoes, Italian herb seasoning, and parsley, and cook for 5 minutes. Drain the manicotti pasta shells and rinse in cold water. Dry with paper towels.  Mix the eggplant with the spinach-mushroom mixture and add the Pignoli nuts.  Cook for 5 more minutes. Let cool for 1 minute.  Spoon the eggplant stuffing into the Manicotti shells (use a teaspoon).  Use just enough to fill, don't overfill them.  Put tomato sauce on the bottom of a baking dish, line with stuffed Manicotti shells. Cover the manicotti with the tomato sauce, Parmesan cheese, and shredded mozzarella . Bake for 10 minutes.  Serves 6.
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