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This delicious recipe makes you forget about pasta.

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Eggplant Cannelloni
Eggplant Cannelloni
Eggplant Cannelloni
  1. For sauce
  2. 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.
  3. Puree in a blender and pour into a 9" x 13" baking dish.
  4. For eggplant
  5. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
  6. Heat oven to 400°.
  7. For filling
  8. Mash cheese, olives, 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.
  9. Units per serving:
  10. Protein: 1
  11. Carbohydrate: 2
  12. Condiment: 1
Recipe Notes

Nutrition facts per serving:

  • 160 Calories (52 calories from fat)
  • 6g Fat
  • 7g Protein
  • 14g Net Carbs

Original recipe from Healthy version by Greenlite Medicine.

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