I’m not sure why I put making this off for so long – it ended up being super quick and easy to throw together, even including making my own fresh tomato sauce. With bottled sauce it would be a 30 minute dinner, with about 10 minutes or less of active time. On top of that, it’s fairly healthy (see bottom for nutritional analysis), yummy, and comforting. All in all a solid weeknight dinner.
Eggplant Cannelloni
Serves 4
- 1 medium eggplant
- cooking spray
- 6 oz. goat cheese
- 8 oz. whole milk ricotta
- 1 tsp minced garlic
- 2 tsp lemon juice
- 1/3 c. fresh parsley, chopped
- 1 recipe fresh tomato sauce from Chez Pim, or bottled sauce of your choice
- Remove stem and 1 inch of bottom from eggplant. Slice lengthwise and soak for 15 minutes in heavily salted cold water.
- In a medium bowl, mix together cheeses, garlic, lemon juice, and parsley.
- Spray both sides of eggplant slices with cooking spray, or brush with olive oil. Lay flat on a baking sheet and broil for 7 minutes per side, or until golden brown. Remove eggplant from oven, turn temperature down to 400°F. Place 2 tablespoons cheese filling on the bottom third of each eggplant slice. Using tongs, roll to third and middle of eggplant slice over cheese filling to form your cannelloni. Bake eggplant cannelloni for 10 minutes.
- While eggplant is baking, prepare Pim’s Fresh Tomato Sauce or heat up bottled sauce of your choice.
- Serve eggplant with tomato sauce and additional fresh parsley on top.
Nutritional Analysis: (Estimated using SparkPeople’s recipe calculator):340 calories per serving (based on four servings using the linked tomato sauce recipe); 22.9 g fat, 5.4 g fiber, 17.4 g protein.
Dining and Cooking