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. 1 tablespoon olive oil
  2. 4 large shallots, sliced
  3. 4 cloves garlic
  4. 2 jars (12 ounces each) roasted red peppers, drained
  5. 1/2 cup orange juice
  6. 2 medium eggplants, cut lengthwise into 1/2-inch slices
  7. PAM cooking spray
  8. 4 ounces ricotta, fat free
  9. 1 teaspoon capers, chopped
  10. 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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