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. : )