2 tablespoons olive oil
2 cloves garlic, minced
2 medium eggplants, peeled and cubed
1 26-ounce jar tomato sauce
1 15-ounce container ricotta cheese, drained
1/2 cup asiago cheese, shredded
1 cup fresh baby spinach, cooked and drained
1/2 teaspoon tarragon (dried)
1/2 teaspoon crushed red pepper
Salt and pepper to taste
1 egg
1 8-ounce package manicotti shells, cooked, drained and cooled
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350 F.
Place a large skillet over a medium-high heat and add the olive oil and garlic. Sauté until fragrant, about 2 minutes. Add the eggplant and sauté until tender, about 5 minutes. Add the tomato sauce and cook for an additional 3 to 4 minutes, stirring frequently. Remove the sauce from the heat.
In a medium mixing bowl, combine the ricotta, asiago, spinach, seasonings, and egg.
Spread out a thin, even layer of the tomato sauce along the bottom of a 9 by 13 inch baking dish. Stuff the manicotti shells with the cheese mixture by scooping it into a plastic bag, cutting off the corner, and piping the mixture into the shells.
Lay the shells out across the baking dish and top with the remaining eggplant and tomato sauce and parmesan cheese.
Bake for 20 to 30 minutes, or until cheese has melted and shells have cooked through. Allow to cool slightly before serving.