1 (8 oz.) pkg. manicotti or lg. shells
1/4 c. salad oil
1 lg. garlic clove, thinly sliced
1 med. eggplant (about 1 lb.), peeled and chopped
1/2 c. chopped onion
1/2 c. water
1 (32 oz.) jar spaghetti sauce
1/2 lb. Mozzarella cheese
1 c. Ricotta cheese
3/4 c. dried bread crumbs
2 eggs
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/8 tsp. pepper

Cook shells the minimum amount of time as label directs. Drain. Meanwhile, cook garlic in oil over medium heat until browned. Remove and discard. In remaining oil in skillet, cook eggplant and onion for 5 minutes, stirring. Add water; cover and cook for 10 minutes or until tender. Remove from heat and cool slightly. Pour half the spaghetti sauce in a 13 x 9 inch baking dish.

In a medium bowl, stir the Ricotta cheese, bread crumbs, eggs, Italian seasoning, salt, and pepper until blended. Stir in eggplant mixture. Fill manicotti or shells with the mixture and arrange in a single layer in the baking dish. Pour remaining sauce over the shells and sprinkle with Mozzarella cheese. Cover dish with foil and bake in 375 degree oven for 20 minutes; remove foil and bake another 10 minutes or until mixture is hot and bubbly. Makes 6 servings.