Eggplant Manicotti

[Saladbowl]

 Eggplant Manicotti
 
 Recipe By:   Vincent Bommarito, Jr., of Tony's, St. Louis, MO modified by LT
 Serving Size:   6
 Preparation Time:   1:00
 Categories:   Italian Dishes   Vegetable Dishes   
 
 Amount   Measure   Ingredient   Preparation Method
 2    medium   eggplants   peeled
 2   packages Morinu tofu, extra firm style   crumbled
 2    cups   tomato sauce   
 1/2   teaspoon   salt   
 
DIRECTIONS:

 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 pam until tender.
 Roll 1-1/2 ounce of tofu in each slice.
 Pour tomato sauce in casserole and neatly place manicotti in rows on top
 of the sauce. Top with remaining sauce.( I added extra)
 Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
 from pan onto serving dish.