Eggplant Cannelloni W/ Roasted Tomato Sauce Recipe

Name: Eggplant Cannelloni W/ Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons grated parmesan cheese; 2 tablespoons chopped fresh herbs (like basil or parsley or oregano); 2 egg whites; 1 cup low-fat ricotta cheese; 1 (10 ounce) packagechopped spinach (thawed or squeezed dry); 1 large eggplant; 4 garlic cloves, peeled; 1 small sliced onion; 10 plum tomatoes; 1 tablespoon olive oil

Servings: persons

1
Heat oven to 400F.
2
Spray baking sheet with cooking spray.
3
Slice tomatoes lengthwise, scraping out seeds with knife tip; discard seeds.
4
Lay tomato halves cut side down on sheet.
5
Scatter the sliced onions and garlic around tomatoes.
6
Sprinkle with some black pepper.
7
Trim the edged off the eggplants,cut lengthwise in 8 slices.
8
Lightly,coat a second baking sheet with cooking spray.
9
Lay slices of eggplant on sheet, overlapping slightly, to fit.
10
Coat eggplant lightly with cooking spray.
11
Put both baking sheets in oven.
12
Roast until slices of eggplant are soft & tomatoes puff & begin to brown, approx 15 minutes.
13
While in oven, in a medium bowl, mix together spinach, ricotta, egg whites & herbs.
14
When done, remove vegetables from oven and turn heat down to 350F.
15
With tongs, remove skins from tomatoes and discard.
16
Scrape the tomatoes, onion, garlic, and juices from pan into food processor.
17
Process until a chunky sauce forms.
18
Spoon in 1 cup of sauce into 9x9-inch baking pan.
19
Place 1/3 cup ricotta & spinach mixture over one eggplant slice.
20
Roll up from small end, placing seam-side down in pan.
21
Do the same for remaining eggplant slices, using up the filling.
22
Pour tomato sauce over eggplant rolls.
23
Sprinkle parmesan over top.
24
Bake until cheese has melted and dish is hot, approx 25 minutes.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons grated parmesan cheese, 2 tablespoons chopped fresh herbs (like basil or parsley or oregano), 2 egg whites, 1 cup low-fat ricotta cheese, and more.

Yes, Eggplant Cannelloni W/ Roasted Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Cannelloni W/ Roasted Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions