Eggplant Cannelloni
| Diet Nutritional Stats Eggplant Cannelloni | |
| Serving Size 238 g | |
| Amount Per Serving | |
| Calories 132 | Calories from Fat 23 |
| % Daily Value | |
| Total Fat 6.1g | 9% |
| Saturated Fat 1.9g | 9% |
| Cholesterol 9mg | 3% |
| Sodium 464mg | 19% |
| Total Carbohydrates 16.2g | 5% |
| Dietary Fiber 2.2g | 9% |
| Sugars 10.2g | |
| Protein 5.3g | |
| Vitamin A 107% Vitamin C 517% Iron 7% Calcium 10% |
- 1 tablespoon olive oil
- 4 large shallots, sliced
- 4 cloves garlic
- 2 jars (12 ounces each) roasted red peppers, drained
- 1/2 cup orange juice
- 2 medium eggplants, cut lengthwise into 1/2-inch slices
- PAM cooking spray
- 4 ounces ricotta, fat free
- 1 teaspoon capers, chopped
- 2 tablespoons chopped fresh parsley
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9″ x 13″ baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F.
Mash cheese, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.
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