Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling
"Here, eggplant stands in for the pasta...."
INGREDIENTS
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3 tablespoons olive oil
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1 large onion, chopped
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3/4 cup chopped celery
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1 large carrot, peeled, chopped
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1/4 cup chopped garlic
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1/2 cup dry red wine
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1 28-ounce can crushed tomatoes with added puree
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1 cup chicken stock or canned low-salt chicken broth
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1 cup chopped fresh basil (from about 2 large bunches)
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1 pound fresh or whole-milk ricotta cheese
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1 cup grated Asiago cheese* (about 3 ounces)
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3/4 cup chopped fresh baby spinach
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1/2 teaspoon ground nutmeg
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1/8 teaspoon cayenne pepper
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1 large egg
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2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices
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1/4 cup (about) olive oil
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1/4 cup freshly grated Parmesan cheese
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