INGREDIENTS
? 1 small eggplant, peeled and coarsely chopped
? ? cup chopped onion
? 2 garlic cloves, minced
? ? teaspoon dried tarragon
? ? teaspoon dried thyme
? 1 (14.5 ounce) can no-salt-added diced tomatoes, un-drained
? 1 (8 ounce) can no-salt-added tomato sauce
? 1 (10 ounce) package frozen chopped spinach, thawed and well drained
? 1 cup reduced-fat ricotta cheese
? 1 cup shredded part-skim mozzarella cheese, divided
? ? cup egg substitute
? ? cup grated Parmesan cheese
? 2 tablespoons minced fresh parsley
? 6 manicotti shells, cooked, rinsed and drained
DIRECTIONS

1. In a large skillet coated with nonstick cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.

2. In a large bowl, combine the spinach, ricotta, ? cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350? for 25-30 minutes or until heated through.