Date:    Fri, 15 Jul 94 10:23:24 CDT
 From:    LEA TALLEY <LIVANMERKEST@msuvx2.memphis.edu>
 
 { Exported from MasterCook Mac }
 
 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	
 
 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. 
 
 notes:  My husband said this was a keeper recipe. : )