RECIPE

Eggplant Cannelloni with Roasted Tomato Sauce

Eggplant rolls stuffed with this spinach, ricotta and fresh herb filling are quite delicious and full of flavor.

Author:Inspired by Vegetarian Times, 2002.02, pg.50
Yield:4 Servings
Prep time: 00:20
Cook time: 00:50
Category:Main Courses
Rating:
 (2)

Ingredients

Roasted tomato sauce
1 tbsp. olive oil
10 plum tomatoes
1 small onion, sliced
4 cloves garlic, peeled
Eggplant cannelloni
large eggplant
10 oz. frozen spinach, thawed and squeezed dry
1 cups low-fat ricotta cheese
egg whites
2 tbsp. fresh herbs, chopped (such as basil, oregano and parsley)
1 small onion, sliced
3 cloves garlic, minced
2 tbsp. Parmesan cheese, grated

Instructions

Roasted
  1. TOMATO SAUCE: Preheat oven to 400 °F (195 °C). Coat baking sheet with cooking spray. Slice tomatoes lengthwise. Scrape out seeds with knife tip and discard seeds. Lay tomato halves cut side down on baking sheet. Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
Eggplant
  1. CANNELLONI: Trim ends off eggplant and cut lengthwise into 8 slices. Lightly coat second baking sheet with cooking spray. Lay eggplant slices on sheet, overlapping slightly to fit. Coat eggplant slices lightly with cooking spray. Place both baking sheets in oven. Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.
  2. Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs. When vegetables are done, remove from oven; reduce heat to 350 °F (165 °C). With tongs, pull skins off tomatoes and discard skins. Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.
  3. Sauté the remaining onion slices and garlic until golden brown, about 10 minutes.
  4. Spoon 1 cup sauce into bottom of 9x9" baking pan. Place about 1/3 cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan. Repeat with remaining slices, using all the filling. Top eggplant rolls with remaining tomato sauce. Add sautéed onion mixture, and sprinkle with Parmesan. Bake until cheese is melted and casserole is hot, about 25 minutes.

Nutrition

Nutrition Facts

4 Servings per recipe

Serving size 1 serving

Amount per serving
Calories223
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g10%
Trans Fat
Cholesterol 13mg4%
Sodium 250mg10%
Total Carbohydrate 29g10%
Dietary Fiber 9g36%
Total Sugars
Includes Added Sugars
Protein 18g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.