Eggplant Cannelloni with Roasted Tomato Sauce

Name: Eggplant Cannelloni with Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 10 plum tomatoes; 1 small onion, sliced; 4 cloves garlic, peeled; 1 large eggplant; 10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry; 1 cup low-fat ricotta cheese; 2 egg whites; 2 Tbs. chopped fresh herbs, such as basil, oregano and parsley; 2 Tbs. grated Parmesan cheese

Servings: persons

1
Preheat oven to 400F.
2
Coat baking sheet with cooking spray.
3
Slice tomatoes lengthwise.
4
Scrape out seeds with knife tip and discard seeds.
5
Lay tomato halves cut side down on baking sheet.
6
Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
7
Trim ends off eggplant and cut lengthwise into 8 slices.
8
Lightly coat second baking sheet with cooking spray.
9
Lay eggplant slices on sheet, overlapping slightly to fit.
10
Coat eggplant slices lightly with cooking spray.
11
Place both baking sheets in oven.
12
Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.
13
Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs.
14
When vegetables are done, remove from oven; reduce heat to 350F.
15
With tongs, pull skins off tomatoes and discard skins.
16
Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.
17
Spoon 1 cup sauce into bottom of 9 x 9-inch baking pan.
18
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.
19
Repeat with remaining slices, using all the filling.
20
Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan.
21
Bake until cheese is melted and casserole is hot, about 25 minutes.

750

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: 1 Tbs. olive oil, 10 plum tomatoes, 1 small onion, sliced, 4 cloves garlic, peeled, and more.

Yes, Eggplant Cannelloni with 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!