Veal and Eggplant Manicotti – A Hearty Italian-Inspired Dish

Veal and Eggplant Manicotti – A Hearty Italian-Inspired Dish

Veal and eggplant manicotti is a flavorful and nutritious meal that blends the richness of Italian cuisine with a healthy twist. Easy to prepare and deeply satisfying, this dish offers both taste and nourishment.

Each 300-gram serving provides around 360 calories, 23 grams of protein, 34 grams of carbohydrates, and 17 grams of fat, making it a balanced option for lunch or dinner.

Ingredients for Veal and Eggplant Manicotti (Serves 4):

 

For the eggplant:

• 750 grams of eggplant

• 1 tablespoon of olive oil

For the tomato sauce:

• 1 tablespoon of olive oil

• 1 onion, chopped

• 4 garlic cloves

• 1 tablespoon of tomato paste

• 1/4 cup water

• 1 chicken bouillon cube

• 750 grams of chopped tomatoes

• 1 teaspoon of dried basil

For the filling:

• 1 tablespoon of olive oil

• 400 grams of ground veal

• 1 onion, chopped

• 1 sweet bell pepper, chopped

• 1 teaspoon of dried oregano

• 1/4 cup of hot water

• 1 cup of ricotta cheese

• 250 grams of cannelloni pasta

• 1 cup of mozzarella cheese, cut into small cubes

Preparation Method:

1. Prepare the eggplant:
   Peel and slice the eggplant into flat strips. Brush each slice with olive oil, grill on both sides until tender, then set aside to cool.

2. Make the tomato sauce:
   In a medium saucepan, heat the olive oil and sauté the onion until soft. Add the garlic and tomato paste, stir well. Pour in the water, add the bouillon cube, chopped tomatoes, and basil. Simmer on low heat for 1 hour until thick and aromatic.

3. Prepare the filling:
   In a pan, heat olive oil and brown the ground veal partially. Add chopped onion, bell pepper, and oregano, and cook until soft. Pour in the hot water and simmer until the liquid evaporates. Let the mixture cool, then stir in the ricotta cheese until well combined.

4. Assemble the manicotti:
   Pour half of the tomato sauce into a baking dish. Using a piping bag, fill each cannelloni tube with the veal-ricotta mixture. Wrap each filled tube in a grilled eggplant slice, then arrange them in the baking dish. Top with the remaining tomato sauce and sprinkle the mozzarella cubes over the surface.

5. Bake:
   Preheat the oven to 180°C (356°F). Bake the dish for 45 minutes, or until the cheese is melted and golden, and the pasta is cooked through.

6. Serve:
   Remove from the oven and let it rest for a few minutes. Serve warm to your family and enjoy a rich, comforting dish bursting with flavor and texture.

This veal and eggplant manicotti brings together tender meat, creamy cheese, and hearty vegetables—perfect for an elegant dinner that feels both rustic and refined.